Braised Stuffed Hearts

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 6 sheep heart
• 3 tablespoons plain flour, seasoned with
• salt and pepper
• 1 tablespoon butter
• 1 tablespoon oil
• 1 large onion, peeled and chopped
• 150 ml stock or 150 ml water
• 150 ml dry
• 1 teaspoon red currant jelly
• 3 tablespoons butter
• 1 small onion, peeled and finely chopped
• 50 g fresh white breadcrumbs
• 1 apple, peeled and chopped
• 1 orange, juice and zest of
• 1/2 teaspoon mixed herbs
• 3 tablespoons chopped parsley
• 1 teaspoon chopped sage

Recipe

• 1 preheat the oven to 180c or 350°f.
• 2 wash the hearts thoroughly and with a pair of scissors cut out all the tubes and the dividing wall in the centre of each heart to make a neat pocket.
• 3 prepare the stuffing by melting the butter in a small pan and gently frying onion until softened. mix in rest of stuffing ingredients and stuff into the hearts securing them at the top with small skewers.
• 4 roll the hearts in seasoned flour and brown in a casserole dish in the remaining butter and oil.
• 5 stir in the chopped onion and cook till softened, then add stock and .
• 6 bring to simmering cover and cook in oven for 21/2 to 3 hours or until very tender. drain and arrange in a warm serving dish.
• 7 bring remaining pan juices to a boil add redcurrant jelly and taste and season. you may prefere to thicken the juices slightly with a roux if you wish.
• 8 pour sauce over the hearts and serve with lots of buttery mashed potatoes and something green!