Season each lamb shank with salt and pepper.
Heat olive oil in a large casserole dish and sear the shanks.
Remove once browned. Add the onions, garlic, carrots and celery and cook until light golden brown.
Return the shanks to the dish. Add the wine, chicken stock and blackcurrant juice and season with salt and pepper.
Bake covered in the 350 degree oven for 1 1/2 hours or until the shanks are tender.
Remove the shanks from the dish and strain the sauce mixture into a clean saucepan.
Over a medium heat, swirl in the butter, blackcurrants and almonds.
Season to taste with salt and pepper.