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Roasted Lamb Shanks with Blackcurrant Sauce


  • 4 small lamb shanks
  • Olive Oil
  • Salt and freshly ground Pepper
  • 1 large Onion roughly chopped
  • 4 cloves of Garlic roughly chopped
  • 2 large Carrots roughly chopped
  • 2 Celery Stalks roughly chopped
  • 237ml Red Wine
  • 950ml Chicken Stock
  • 237ml Mr Jeffares Irish Blackcurrant Cordial
  • 2 tablespoons of Butter
  • 60g Blackcurrants
  • 60g sliced toasted Almonds


Sprinkle and season each lamb shank with salt and pepper. In a large casserole dish, heat the olive oil and sear the lamb. Once brown, remove them from the dish. Add the onions, carrots and celery and cook until they are a golden brown colour.

Place the lamb shanks back into the dish. Next add the liquid ingredients, wine, chicken stock and Mr Jeffares Blackcurrant Cordial. Season the mixture with salt and pepper. Cover the dish and bake in the oven for 1½ hours or until the lamb is tender. Remove the shanks from the casserole dish and strain the sauce into a clean separate saucepan. Set at a medium heat, stir in the butter, blackcurrants and almonds. Season with salt and pepper for the taste. 

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