In a medium saucepan, melt butter and add minced shallots. Saute until soft.
Add flour and stir into a paste (roux). Brown, stirring for 5 minutes.
Whisk in red wine until smooth. Add remaining ingredients, stir and bring to a low boil.
When boiling, reduce to a light simmer for 15 minutes.
Run through a fine mesh sieve and return to saucepan. If needed, spoon out a small amount of gravy and mix with 1-2 tablespoons cornstarch. Whisk back into the saucepan and whisk until desired thickness. Correct seasoning, if needed and serve!
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Use can use chicken, vegetable or turkey stock. If you are making this in addition to a roast turkey or chicken, use the drippings and then supplement with stock. The flavors from however you seasoning your meat will complement the gravy.