The jus 200 g beef or lamb bones 1 T vegetable oil, 1 T butter 2 sticks celery, chopped 2 carrots, sliced 1 onion, roughly chopped 1 T dried rosemary ½ t dried thyme 3 bay leaves 500 ml good quality red wine – try cabernet sauvignon or pinotage +- ¼ c cream Salt and […]