This homemade au jus sauce recipe is effortlessly simple yet loaded with so much flavor. It's light, buttery, and savory from the combination of broth, red wine, and Worcestershire sauce.

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 ...

For the jus, place all of the ingredients ... Add the olive oil, white wine vinegar, parsley and chives, stir to combine and season to taste with salt and pepper. While the potatoes are cooking ...