Saute the shallots on a medium-high heat until caramelised then lower the heat , add the garlic and cook for a further minute. Remove from the pan and set aside
Brown the kid goat trimmings then set aside and deglaze the pan with the red wine. Add this liquid, the trimmings and garlic and shallots to a saucepan
Simmer for half an hour then strain through a chinois or muslin cloth into a clean saucepan
Reduce the liquid over a high heat until it reduces by half then strain into a smaller saucepan and repeat the process. This is so that the jus doesn’t burn as it reduces.
Once a thick consistency has been achieved the jus is ready and can be strained once more, seasoned and then used as desired. The jus should coat the back of a spoon and have a sticky consistency from the gelatin in the bones