In a large stockpot, combine first 7 ingredients. Fill pot with cold
water. Simmer (do not boil) for 2 to 3 hours. Strain and transfer the
ingredients to another pot.
Add shallots and a little red wine to the stockpot. Reduce the cooking
until it's all concentrated. Add to the other pot. Bring to the boil.
To thicken the stock, make a beurre manie with the butter and flour.
Stir into the hot gravy.
