But, red wine jus is an addition that can elevate all sorts of dishes to the sublime and, if you make your own bone stock, the cost is mostly just that of half a bottle of wine. There are a few ...

This is how I cook lamb shanks at home. The secret, I believe, is in the jus — the French word for sauce or what’s better known in New Zealand as gravy. The shanks are best enjoyed with rich ...

I doubled the recipe and cooked two roasts side by side for a dinner party. One was farmed venison and the other wild. Both were tender and delicious.

For the red wine jus, in a saucepan over a high heat, bring the red wine to the boil for 2 minutes, which will remove much of the alcohol, then add 400ml/14fl oz water and the remaining jus ...

1. Preheat oven to 180C. 2. To make jus, place bones, wings and vegetables in an oven dish. Drizzle with oil and season. Roast for about 40 minutes or until caramelised. Transfer mixture to a large ...

Brush the Wellington with a little more egg yolk and cook until golden and crisp – 11 minutes for medium-rare. Cut in half and serve immediately with the parsnip purée, carrots, beetroot and red wine ...

This classically styled, richly structured wine shows strong blackcurrant notes, as well as violets and dark chocolate aromas. The palate has a mélange of vanillin oak flavours, intermingled black and ...