Braised Lamb Hearts
- 2 lambs hearts cleaned and brined
- 2 oz. flour for dusting the hearts
- 1/2 cup kosher salt for the brine
- 3 oz. of Ghee or clarified butter
- 1 tablespoon of canola oil
- 2 ribs of celery cleaned and chopped
- 1 large Gold potato peeled and chopped fine
- 1 medium white onion chopped
- 2 bay leaves
- 1 can of diced tomatoes with juice
- 1 packet of Sazon Goya seasoning see notes
- 12 oz. beef broth
- Salt and pepper
- Trim the hearts of fat, cut the heart in half length-wise, take out all veins and arteries and wash thoroughly.
- Slice the hearts into strips about 1/2-inch square and 3-inches long. Make a brine of 1/2 cup kosher salt to 2 quarts water. Place the heart strips into the brine, cover and refrigerate for about 1 hour. When the hearts come out of the refrigerator, rinse them in cold water two or three times and cover and refrigerate for about 2 hours to allow the meat to rest.
- Dry the hearts thoroughly on paper towels. Place the seasoned flour in a plastic bag and then the hearts and seal and shake the bag to dust the pieces thoroughly.
- Heat 2 oz. of the clarified butter and 1 oz. of the canola oil in a deep skillet. Brown the heart strips for a couple of minutes, turning once. Take the browned strips out and drain on paper towels.
- Place the celery, potato, and onion in the same skillet and add the other 1 oz. of canola oil if necessary. Cook the vegetables till partly cooked then add the bay leaves, tomatoes and the beef broth. Return the browned heart strips to the skillet, submerging them into the liquids.
- Bring to a boil then reduce heat to low, cover and simmer for about 1 1/2 hours. Adjust the seasonings . Check the meat after 1 hour and if they are nice and tender shut off the heat.
- Serve the heart strips and some of the sauce and vegetables in a shallow bowl and dunk some crusty bread.