For the stuffing:
2 organic lamb heart
1 diced onion
30g of white breadcrumbs
1 whole lemon
Handful of diced parlsey
1 crushed garlic clove
100g organic sausage meat
4 rashes of streaky bacon
Ground black pepper
For the braise:
300ml red wine
Handful of thyme, diced
Handful of parsley, diced
Handful of bay, diced
1 diced celery stick
1 diced onion
1 diced carrot
100ml of balsamic vinegar
- Pre-heat your oven to 160°C.
- Grab your frying pan, add a dribble of olive oil and place on the hob. Add your diced onion, garlic and cook until soft.
- Once cooked, remove from the hob and let cool. Add to your mixing bowl as well as your sausage meat, parsley, salt, pepper, breadcrumbs, squeeze the lemon and mix.
- Grab your lamb hearts and stuff the mixture into the cavities, making sure the are compact.
- Wrap your streaky bacon around the hearts making sure they are covered. If they are not secured you can use butchery string.
- Moving onto the braise, grab an oven proof dish and place on the hob. Add your diced onion, carrot and celery and cook until soft.
- Whilst they are cooking grab your frying pan from earlier, wipe and place on your hob. Place your hearts in the pan, sear on each side, add to the oven proof dish as well as your diced thyme, parsley and bay.
- Moving back to the frying pan, deglaze using a splash of red wine, add the liquid to the dish as well as the remaining wine. Place the lid on the dish and place in the oven, leaving to cook or 2 hours.
- Whilst that cooks, grab a clean frying pan, place on your hob and add the balsamic vinegar, cook until it reducing into a syrup. Place to one side.
- Once you reach the end of your cooking time remove the hearts from your dish, wrap in foil and place to one side. Sieve the liquid into a saucepan and add the balsamic vinegar (quick note, press the vegetables into the sieve to get extra flavour out).
- There maybe a layer of oil on top of the liquid so to remove using a spoon or ladle. Place the saucepan on the hot and reduce the liquid by half.
- We would serve our hearts, sliced with creaming mash and seasonal vegetables.