July 30, 2006

Filed under: Uncategorized — ros @ 7:45 pm

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


  1. Halve the hearts and cut into inch wide strips. Set aside.
  2. 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.
  3. Place the vegetables in the casserole dish with the heart.
  4. 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.
  5. Place the casserole dish in the oven at gas mark 2-3 (140C) and cook for three hours.
  6. 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. 


  1. 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,


    Comment by MG — January 31, 2007 @ 3:46 pm

  2. 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

  3. 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

  4. 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

  5. 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

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