Ingredients

• 8 lamb’s hearts

• 170 g butter

• 15 ml chopped sage

• 15 ml chopped parsley

• 110 g white breadcrumbs

• 1 egg yolk

• 8 slices back bacon

• 85 g carrot

• 60 g red onion

• 30 g dripping

• 600 ml chicken stock

• 1 glass red wine

• 5 ml tomato purée

• 1 clove garlic, crushed

• 30 ml oil

• 110 g mushrooms

• 2 slices Parma ham

• ½ clove garlic, crushed

• 5 ml chopped parsley

• salt and pepper

Method

1. Preheat oven to 180°C

2. Remove the tubes and excess fat from the hearts. Heat the dripping in a frying pan and seal and colour the hearts quickly on the outside, and then take out.

3. To make the stuffing, melt 30 g of butter, add the breadcrumbs, sage, parsley, egg yolk, season and mix. Fill the hearts and then lay on a piece of back bacon, pull up and tie with string to hold.

4. In the pan that the hearts were sealed in, add the chopped carrots, onion and garlic and brown, then add tomato purée.

5. Pour into a casserole dish and stand the hearts pointed side up on the vegetables. Add wine and stock to 2/3 up the side of hearts, place into oven with lid on till cooked, ± 2 hours basting frequently.