Pork Jus

Ingredients -

2 tbsp Vegetable oil 
1 kg Pork bones 
1 kg Pork trimmings
1/2 cup Onions diced 
1/2 cup Carrots diced 
1/2 cup Celery diced 
1/2 cup Tomato paste 
2 liters Brown veal stock
1/2 cup Red wine
1/2 cup fresh thyme
Salt and Pepper to taste

Procedure -

In a shallow pan brown the pork bones. When almost done, add the onions, carrots and celery  and caramelize all, stir in the tomato paste.
De-glaze with the red wine and remove all to a deep pot.
Add the veal stock and fresh thyme. Bring to a boil, reduce to a simmer and cook for  30 minutes, frequently skimming the fat and impurities from the top. Allow to reduce by 1/3rd.
Strain and return to the stove top. Check taste before seasoning.