Finely dice the shallots and carrot and fry until gently coloured. Add the lamb shanks and brown on all sides. Add a large glass of red wine, just enough water to cover and 1 tablespoon of tomato purée. Cover with lid and place in a pre- heated oven at 160 degrees for 3-4 hours until the meat starts to pull apart from the bone.
Remove the lamb and finish the sauce with the sprigs of chopped rosemary, red currant jelly, The Arran Cassis and butter whisking together.
Pour over the Lamb shanks and serve with mash potatoes and vegetables.