• In a large skillet with tall sides, heat over medium. Add the ghee and once melted, add the minced shallot. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes.
• Add the garlic, sage, thyme, dried rosemary, salt, and pepper. Cook until the garlic is fragrant, about 1 minute.
• Add the cassava flour, sprinkling over the surface of the pan. Stir constantly, allowing the flour to toast and become a light golden brown, 1 to 2 minutes.
• While whisking, pour in the bone broth, lemon juice, and coconut aminos. Whisk to combine. Bring the mixture to a simmer. Once simmering, continue to cook, whisking constantly, until the gravy has thickened enough to coat the back of a spoon, 4 to 5 minutes. Serve immediately. Enjoy!

To Prep Ahead:

• If you want to prep ahead, you can make the gravy, and allow it to cool entirely before transferring to an airtight container. The gravy will store well in the fridge for 3-5 days.
• To reheat, add to a medium saucepan. Heat over medium-low. Once warm, add broth in ¼ cup increments until the gravy thins to the consistency of your liking. Taste for seasoning and salt as needed.