Ingredients: Enough for 2
- 4 prepared small lamb hearts (around 400g)
- 1 medium onion halved then sliced into rings
- 1 large clove garlic, minced
- 5 or six button mushrooms, quartered.
- 1 small carrot, peeled and cut into half inch cubes
- 1 parsnip, peeled and cut into half inch cubes
- Leaves from 1 sprig Rosemary
- Leaves fom 1 sprig thyme
- half a bottle of red wine
- a lamb stock cube (or 300ml fresh lamb stock)
- 2 tbsp cornflour paste.
- Some herby long grain rice to serve
Method
- Halve the hearts and cut into inch wide strips. Set aside.
- Fry the root vegetables with the garlic and herbs in olive oil on a low heat for 7-10 minutes until they are softening around the edges. Add the onion and fry for another three minutes Add the mushroom and fry until it is soft.
- Place the vegetables in the casserole dish with the heart.
- Dilute the lamb stock to make 300ml. Mix with half a bottle of wine and the cornflour paste. Pour this over the meat and vegetables.
- Place the casserole dish in the oven at gas mark 2-3 (140C) and cook for three hours.
- Remove the casserole from the oven, pour the sauce wiith the onions into a pan and simmer until it is thick. Mix with the hearts and vegetables and serve over the rice.
Ingredients: Enough for 2
- 4 prepared small lamb hearts (around 400g)
- 1 medium onion halved then sliced into rings
- 1 large clove garlic, minced
- 5 or six button mushrooms, quartered.
- 1 small carrot, peeled and cut into half inch cubes
- 1 parsnip, peeled and cut into half inch cubes
- Leaves from 1 sprig Rosemary
- Leaves fom 1 sprig thyme
- half a bottle of red wine
- a lamb stock cube (or 300ml fresh lamb stock)
- 2 tbsp cornflour paste.
- Some herby long grain rice to serve
Method
- Halve the hearts and cut into inch wide strips. Set aside.
- Fry the root vegetables with the garlic and herbs in olive oil on a low heat for 7-10 minutes until they are softening around the edges. Add the onion and fry for another three minutes Add the mushroom and fry until it is soft.
- Place the vegetables in the casserole dish with the heart.
- Dilute the lamb stock to make 300ml. Mix with half a bottle of wine and the cornflour paste. Pour this over the meat and vegetables.
- Place the casserole dish in the oven at gas mark 2-3 (140C) and cook for three hours.
- Remove the casserole from the oven, pour the sauce wiith the onions into a pan and simmer until it is thick. Mix with the hearts and vegetables and serve over the rice.
Erm - lamb stock? Wine? They’re in the method but not the ingredients. Should I blame it on your g & t approach to cooking? As a dedicated consumer of cook’s aperitifs, I can only applaud the habit, after all.
Anyway, my pressure cooker being on loan, I was looking for timings for lamb heart casserole, so thanks for that. As to the rest, it’s button onions and celery and the left-over sauce from something or other that’s been lurking in the freezer, ‘cos that’s what I have to hand. Oh, and no cornflour - we like our pan juices runny round here.
Happy cooking,
MG
Comment by MG — January 31, 2007 @ 3:46 pm
Thanks for pointing out the omission - I did all these from emeory the morning after and its much easier to remember the ingredients in the method than when I’m typing out the ingredients list. I do usually check them through afterwards so I’m not sure how I missed this one!
Comment by ros — January 31, 2007 @ 4:42 pm
I do not drink alcohol therefore may i use some thing else instead of the red wine?
Comment by maria m — March 1, 2008 @ 10:43 am
Alcohol has a very low boiling point so when you heat up wine the alcohol will evaporate first, so let it simmer and there will be no alcohol in there. I don’t know of any alternatives sorry but wine adds alot to the flavour of things.
Comment by Dave — May 8, 2008 @ 10:36 am
Red wine vinegar can be used as a substitute for red wine - but only use half the volume suggested for wine as it is very acidic and mix it with a tin of tomatoes. The recipe won’t taste the same as the original but it will be just as nice.
Comment by Michele Poet — December 15, 2013 @ 3:46 pm