Au jus is French for “with it’s own juice


  • Ingredients

  • 1/4 cup vegetable oil

  • 4 pounds meaty beef bones (such as shank or neck bones)

  • 1 large onion, sliced

  • 4 litres water


  • 1.


  • 2.

    Stock can be prepared ahead of time and stored in refrigerator. Heat oil in large pot. Sprinkle bones with salt and pepper. Add bones and onion to pot. Sauté until bones and onion are deep brown, turning often, about 20 minutes. Add 4 litres of water and bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 3 to 4 cups, about 3 hours. Strain, discarding bones and onion. Spoon off excess fat from top of liquid.

  • 3.

    Source :

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 665kj
  • Fat Total 45g
  • Saturated Fat 14g
  • Protein 50g
  • Carbohydrate 3g
  • Sugar 1g
  • Sodium 699mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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