INGREDIENTS

INSTRUCTIONS

STUFFING
SAUCE
GARNISH
Prepare the lambs' hearts: slit down one side to remove the tubes, wash and
pat dry.
Sweat off the chopped shallots and mushrooms in butter and add the chopped
herbs. Remove from the heat and stir in the breadcrumbs then allow to cool.
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.
Seal the hearts in hot 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 the flour and stir, allowing the mixture to brown slightly.
Add the tomato puree. Gradually add the brown stock and red wine, stirring
continuously. Allow to simmer for half an hour. Preheat the oven to 180C.
Pour the brown sauce over the hearts, and place in the oven for about 1
1/2    hours or until tender.
Put the cabbage, carrots and shallots in a pan of salted water. When
cooked, toss lightly in butter and check the seasoning.
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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