Braised Lamb Shank with A Red Wine, Red Currant and Arran Cassis sauce

Lamlash Bay Hotel
3-4 hours
15 mins
Simple Tasty Recipes


  • 4
    Lamb Shanks from The Arran Butcher
  • 2
    shallots finely diced
  • 1
    diced carrot
  • 1
    large glass of red wine
  • 1
    tablespoon of tomato purée
  • 2
    tablespoons of red currant jelly
  • 4
    sprigs of Rosemary
  • 1/2
    tablespoon of Arran Cassis
  • 1
    tablespoon of butter

Total Time

  • Preparation Time
    15 mins
  • Cooking Time
    3-4 hours


Lamb shank from The Arran Butcher, slow braised until it falls off the bone. The sweetness of the red current marries beautifully with the punch of The Arran cassis. A tender dish to be savoured on a special occasion.

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.

Goes Great with

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