Bordelaise Sauce: My Foolproof French Red Wine Sauce

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 medium yellow onion, finely chopped (about 1 cup) (150g)
• 2 medium carrots, finely chopped (about 1 cup) (150g)
• 2 celery stalks, finely chopped (about 1 cup) (150g)
• 4 cloves garlic, minced
• 1 sprig fresh thyme
• 1 bay leaf
• 1/2 teaspoon black peppercorns, coarsely crushed
• 1 pound (450g) beef bones (marrow or knuckle bones are ideal), cut into small pieces
• 1 (750ml) bottle dry red wine (Bordeaux, Cabernet Sauvignon, or Merlot recommended)
• 4 cups (950ml) beef broth (low-sodium preferred)
• 2 tablespoons (30g) cold unsalted butter, cut into small cubes
• 1 tablespoon (15ml) finely chopped fresh parsley
• 1 tablespoon (15ml) lemon juice, freshly squeezed
• Salt and freshly ground black pepper, to taste