• 1 tblsp. Chopped garlic
• 1 tblsp. Sliced Shallot
• 1½ tblsp. Green Peppercorn (canned in brine, drained)
• ¼ cup red wine
• 3 cups Veal Stock

1. Saute garlic and shallots in 1 tblsp. Olive oil until shallots are soft.

2. Add wine and reduce by half. Add Stock and reduce by ½.

3. Finish with peppercorns and salt to taste.