Braised Stuffed Hearts

Braised Stuffed Hearts

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Servings: 4
Calories: 233


  • 4 lambs hearts

for the stuffing

  • 3/4 cup fresh white breadcrumbs
  • Grated rind of half a small lemon
  • 1 level tbsp chopped parsley
  • 1/2 level tbsp chopped thyme
  • 2 tbsp milk Salt and pepper
  • 3 carrots sliced
  • 2 onions chopped
  • 2 sticks of celery sliced
  • 1 parsnip diced
  • 1 oz dripping fat from roasted meat
  • 3/4 pint water
  • 1 beef bouillon cube stock cube
  • 1 level tbsp cornflour


  • Wash the hearts thoroughly and leave to soak in salted water for 30 minutes. Use scissors or a sharp knife to remove the tubes.
  • Mix together all the stuffing ingredients in a bowl and use to fill the cavities in the hearts.
  • Heat the oven to 350°F (180°C) mark 4.
  • Place all the vegetables in the bottom of a 3 pt (1.71) heatproof casserole.
  • Melt the dripping in a frying pan and fry the hearts lightly on all sides to brown. Lift them out and place on top of the vegetables.
  • Drain any dripping from the pan, add the water and crumbled bouillon cube and bring to the boil, stirring until well blended.
  • Pour into the casserole. Cover with a lid or foil and cook in the oven for about 1 3/4 hours or until the hearts are tender.
  • Lift out the hearts and arrange on a warm serving dish with the vegetables around.
  • Blend the cornflour with a little cold water and stir into the casserole until the sauce thickens.
  • Return to the oven for 2-3 minutes to cook, then pour the sauce over the hearts.
Calories: 233 kcal
Carbohydrates: 33 g
Protein: 5 g
Fat: 9g
Saturated Fat: 3 g
Cholesterol: 15 mg
Sodium: 3936 mg
Potassium: 443 mg
Fiber: 5 g
Sugar: 8 g
Vitamin A: 7776 IU
Vitamin C: 16 mg
Calcium: 91 mg
Iron: 2 mg
Ingredients Heart, Offal
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