Description
A perfect sized portion for one or one between two people, stuff these hearts with fried onion and garlic, mixed with sage, parsley, sausagemeat, a few breadcrumbs and the juice of a lemon. Wrap in streaky bacon and braise with red wine and the stock vegetable holy trinity of diced onion, carrot and celery with some herbs if you have them. Braise in the oven for 2-3 hours on a low heat. Remove the hearts and rest, strain the bringing liquid and bring to the boil, reduce by half to make a sticky sauce. Slice the hearts neatly and serve over mash and green vegetables for tremendous stew
