Portly Cooks | Slow Food | Red Wine Braised Lamb Hearts

Lamb Hearts

I like offal, some people don’t. It is sometimes overlooked and generally has a better flavour than some of the more expensive cuts of meat. Lamb is one of my favourite meats but can be a bit harsh on the pocket don’t you think? This one though is a dish that’s all heart… badum tish! The hearts themselves came to £1.80 so who says eating well is expensive?

  • 3 Lamb Hearts
  • 1 Red Onion
  • 300ml Red Wine
  • 300ml Beef Stock
  • 1 tsp Garlic Powder
  • 1 tsp Dried Mint
  • ½ Mixed Herbs
  • Salt and Pepper

You’re going to need an oven dish that can go on the hob and in the oven for this one. Trim the hearts of excess fat. Heat the oven dish on the hob and brown off the hearts and leave to one side.  In the same pan with a little oil sweat down the onion.

Add the stock and wine to the pan and bring to the boil, add the mint, mixed herbs and garlic and then return the hearts to the pan. Simmer for about half an hour with the lid on. Heat the oven on its ‘slow’ setting and after the 30 minute simmer, put the dish in the oven and cook for 6 hours.

Serve it with some buttery mash potato and some steamed greens. I used tenderstem broccoli and asparagus. To make the gravy remove the hearts and on the hob reduce the sauce liquid until it is think and oozy.


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