Stuffed Lambs Hearts
|Stuffing||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Celery||2 , chopped|
|Unsmoked streaky bacon||50 Gram, chopped|
|White breadcrumbs||50 Gram|
|Chopped parsley||60 Milliliter|
|Lemon zest||1 Teaspoon|
|Butter||25 Gram, melted|
|Flour||50 Gram, seasoned|
|Cooking oil||15 Milliliter|
|Beef stock||550 Milliliter|
|Carrots||4 , thinly sliced|
|Celery||4 , thinly sliced|
Prepare the stuffing by binding together all the ingredients.
Wash the hearts thoroughly in cold water.
Cut away any tubes and gristle.
Fill with stuffing and sew up opening.
Coat hearts in seasoned flour.
Heat oil in pan and fry on all sides until evenly browned.
Transfer to the Slo cooker.
Saute remaining vegetables until softened.
Add remaining flour and gradually stir in the stock Bring to boil and pour over the hearts.
Cook for the recommended time.
Remove cotton and serve.