Rich Beef jus recipe: The Secret to a Cracking Sunday Roast

Ingredients

• 2 lbs (900g) beef bones (preferably knuckles, shanks, or oxtail)
• 2 tbsp (30ml) olive oil
• 1 large yellow onion, roughly chopped (approx. 200g)
• 2 carrots, roughly chopped (approx. 150g)
• 2 celery stalks, roughly chopped (approx. 100g)
• 4 cloves garlic, crushed
• 1 tbsp (5g) tomato paste
• 1 cup (240ml) dry red wine (e.g., Cabernet Sauvignon, Merlot)
• 8 cups (1.9 liters) beef broth, low sodium
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp black peppercorns, crushed
• Salt and freshly ground black pepper, to taste