We hope all of you are having a wonderful holiday season, and looking forward to having some time to spend with your friends and families. As you know the holidays of Christmas and New Years fall at the end of the week in 2020. Our shipping partners also have an increase in demand due to holiday shipments. CurrantC has decided it is best if we hold of of on shipping frozen products until after the holiday season is over. We always want to ensure that you receive the best quality product If you place an order for them and you are in a neighboring state we will ship on a case by case basis. Sorry for the inconvenience. We are still striving to ship all other products in a timely fashion.

A Wealth of Health

Roasted Lamb Shanks with Blackcurrant Sauce

This recipe uses our CurrantC™ Black Currant Nectar to bring out the flavor of roasted lamb.


  • 4 small lamb shanks
  • 2 Tablespoons
    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.