A Wealth of Health

Roasted Lamb Shanks with Blackcurrant Sauce


  • 4 small lamb shanks
  • olive oil
  • 1
    large onion, coarsely chopped
  • 4
    cloves garlic, coarsely chopped
  • 2
    large carrots, coarsely chopped
  • 2
    stalks celery, coarsely chopped
  • 1 Cup
    red wine
  • 4 Cups
    chicken stock
  • 1 Cup
    CurrantC™ Black Currant Nectar
  • 2 Tablespoons
  • 1/4 Cup
    frozen CurrantC™ Black Currants
  • 1/4 Cup
    sliced toasted almonds
  • salt and freshly ground pepper


  1. Season each lamb shank with salt and pepper.

  2. Heat olive oil in a large casserole dish and sear the shanks.

  3. Remove once browned. Add the onions, garlic, carrots and celery and cook until light golden brown.

  4. Return the shanks to the dish. Add the wine, chicken stock and blackcurrant juice and season with salt and pepper.

  5. Bake covered in the 350 degree oven for 1 1/2 hours or until the shanks are tender.

  6. Remove the shanks from the dish and strain the sauce mixture into a clean saucepan.

  7. Over a medium heat, swirl in the butter, blackcurrants and almonds.

  8. Season to taste with salt and pepper.