Red Wine Jus

• 10ml Vegetable oil
• 3 Shallots, sliced
• 1 Garlic cloves, sliced<

Heat the oil in a heavy-based saucepan over a medium heat. Add the shallots, garlic and a pinch of salt and sweat down without colour until the shallots have softened. Pour in the red wine, Port and add the thyme. Cook over a medium heat and reduce by three quarters. Pass the reduction through a fine sieve. In a clean saucepan bring the veal jus to the boil and add the red wine reduction to tas