Heat the oil in a pan and add the shallots. Caramelise the shallots, taking care not to burn.

Add the Cabernet Sauvignon, bay leaf and rosemary, bring to the boil and reduce to about ¾ cup. Set aside.

Brown the bones, trimmings and vegetables well in a heavy based frying pan, taking care that they don’t burn.

Add 1 cup stock and stir to deglaze the pan. Once mostly evaporated, add the remaining stock and the wine mixture previously set aside. Simmer for about 10 minutes to further reduce until it coats the back of a spoon.

Strain into a small pan, pressing through the sieve.

Check for seasoning and add freshly cracked pepper, sugar and salt if required to taste. Return to the heat, bring to the boil and melt in butter while boiling to finish the jus.

Note: if you’re cooking a roast, make sure you include the pan scrapings to add extra flavour.