Slow braised, stuffed lamb hearts recipe

24 ratingsRate
  • Serves 4
  • 25mins to prepare and 2hrs 20mins to cook
  • 410 calories / serving
  • Freezable
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Stuffed beef hearts 1

Preheat the oven to 180C.

Make the stuffing by melting half the butter in a sauté pan, add the onion and cook over a medium heat for 2-3 minutes, add the mushrooms and continue to cook for 2 minutes. Allow this mixture to cool.

Mix the cooled onion and mushroom mixture with the sausage meat, parsley, seasoning and egg and mix well. Make the sauce by heating the oil in the sauté pan, add the flour and cook for 1-2 minutes.

Add the stock, canned tomatoes and wine, bring to the boil, reduce the heat and simmer for 4-5 minutes. Spoon the stuffing into the prepared hearts. Wrap the hearts with 2 rashers of bacon and secure with string.

Heat the remaining butter in the pan and brown the hearts on both sides and transfer to an oven proof dish. Pour the sauce over the hearts and cook in the preheated oven for about two hours or until just tender.

Remove the string, slice and return to the sauce, stir through the chopped parsley and serve .

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  • Ingredients

  • 4 prepared lambs hearts, tubes removed, trimmed of excess fat
  • For the stuffing

  • 25g butter
  • 1 small onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • 50g chestnut mushrooms, wiped and finely diced
  • 60g good quality sausage meat
  • 1tbsp fresh parsley, finely chopped
  • salt
  • freshly ground black pepper
  • 1 egg, beaten
  • 8 rashers smoked streaky bacon
  • For the sauce

  • 25g butter
  • 1tbsp plain flour
  • 175ml hot lamb, or beef stock Seasonal ingredient
  • 1 x 227g canned tomatoes
  • 2tbsp parsley, finely chopped
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  • Calories
    410
    21%
  • Sugar
    3g
    3%
  • Fat
    30g
    43%
  • Saturates
    13g
    65%
  • Salt
    2.6g
    43%
of an adult's Reference Intake daily amount.
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