Roughly dice the onion, carrot and celery. Heat the oil in a saucepan over medium heat. Add the vegetables and garlic and cook for 4 minutes or until caramelised. Add the spices and herbs and cook for 1 minute. Deglaze the pan with the wine and cook for 12 minutes or until the sauce is reduced by three-quarters and is a thick glaze. Add the veal jus and cook for 15 minutes or until the sauce is reduced by one-third, skimming the scum from the surface regularly. Strain, discarding the solids. Set aside and keep warm.
This can be made 1 day in advance and stored in an airtight container in the fridge.
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