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Receta Stuffed Lambs' Hearts

by Global Cookbook

Ingredientes

2 x Lambs' hearts 4 ounce Sausage meat 1/2 ounce Butter 1 ounce Breadcrumbs 1 ounce Shallots, finely minced 1 ounce Mushrooms, finely minced     Rosemary     Thyme     Parsley 2 ounce Butter 2 ounce Carrot, roughly minced 2 ounce Celery, roughly minced

2 ounce Leeks, roughly minced 2 ounce Shallots, roughly minced 1 x Clove garlic 2 ounce Flour 1 ounce Tomato puree 2 pt Brown stock 1 x Rasher bacon 1/4 pt Red wine 1 ounce Butter 4 ounce Cabbage 2 x Carrots 6 x Shallots

Direcciones

1. Prepare the lambs' hearts: slit down one side to remove the tubes, wash and pat dry.
2. Sweat off the minced shallots and mushrooms in butter and add in the minced herbs. Remove from the heat and stir in the breadcrumbs then allow to cold.
3. Mix the cooled breadcrumb mix with the sausage meat and use this to fill the hearts. Using a trussing needle, sew up the hearts with string.
4. Seal the hearts in warm butter, wrap them in muslin and place in a casserole dish. Fry off the bacon and put this into the casserole dish. Using the fat from the hearts, gently fry together the carrots, celery, leeks, shallots and garlic. Add in the flour and stir, allowing the mix to brown slightly.
5. Add in the tomato puree. Gradually add in the brown stock and red wine, stirring continuously. Allow to simmer for half an hour. Preheat the oven to 180C.
6. Pour the brown sauce over the hearts, and place in the oven for about 1 1/2 hrs or possibly till tender.
7. Put the cabbage, carrots and shallots in a pan of salted water. When cooked, toss lightly in butter and check the seasoning.
8. Remove the casserole from the oven. Take the hearts out of the sauce, remove the muslin and string. Put the hearts on to serving plates with the garnish and pour the strained sauce over them.

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