Lamb or goat hearts stuffed with sausage and braised with tomato and wine is a delicious way to serve hearts anyone will enjoy.
Serves 2 with leftovers
Prep Time15 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Main Course
Cuisine: American
Keyword: Goat Hearts, Lamb Hearts
Servings: 2People
Calories: 623kcal
Ingredients
2lamb or goat hearts
4ozlamb or goat sausage, or your favorite sausageThis is an approximate amount and may vary depending on the size of your hearts.
1tablespoonlamb fat or cooking oil
2ozfinely chopped yellow onion
1large clove of garlicgrated or finely chopped
1cuptomato sauce or pureed canned peeled tomatoes, strained of their seeds
1cuplamb or goat stockor water in a pinch
¼cupdry white wine
Kosher salt and fresh ground black pepper
Serving
Mashed potatoes or your favorite starch
Wilted greens like spinach or kale
Fresh cut chives to garnish, optional
Instructions
Cut half an inch off the top of each heart to expose the chambers that will be filled. Inspect the lamb or goat hearts and rinse the inside with cool water if needed. Stuff the chambers of each heart with small nuggets of sausage until you’ve filled it as much as you can.
Season the hearts with salt and pepper, then, in an oven-safe pot they will fit in snugly (roughly 2 qt capacity) brown the hearts gently in the oil for a few minutes, turning once or twice.
Add the onion and garlic, cook for 5 minutes more or until translucent, then add the wine and reduce by half. Add the tomato puree and stock, bring to a simmer, then cover and bake for 3 hours at 325 or until the hearts are very tender.
From here, the hearts can be served straight-away, but they’ll benefit from resting overnight. Before serving, skim off as much fat as you can from the braising liquid (this is easier to do after it’s chilled as it will solidify slightly).
Assess the consistency of the braising liquid, it should be slightly thickened like gravy, if it looks loose to you, cook the pot with the lid off for 10-15 minutes at a brisk simmer to reduce and concentrate it until it looks good to you.
To serve, remove the hearts from their liquid, carefully slice into ½ inch thick pieces with a sharp knife. In wide plates or entrée bowls that can accommodate sauce, put down a spoonful of mashed potatoes
Video
Notes
This is a good dish to make and reheat. Just like a stew, it improves with flavor overnight.