Braised Calf's Heart

• 2 2-to-3-pound calves' hearts
• Salt and black pepper
• 2 cups minced parsley
• 1 cup finely minced onion
• 2 tablespoons grated lemon rind
• 6 tablespoons butter
• 1 large carrot, scraped and minced
• 1 medium size onion, finely chopped
• 1 stalk celery, finely chopped
• 1 tablespoon sweet paprika
• 1 bay leaf
• 1 cup beef stock, or as needed
• 1 tablespoon flour
• 3/4 cup sweet cream

1. Using scissors, cut all inner tubes, sinews and arteries from inside of hearts to leave clear, hollow shell.
2. Wash inside under running cold water.
3. Pat dry.
4. Sprinkle inside of each heart with salt and pepper.
5. Combine parsley, onion and lemon rind.
6. Place half of filling in each heart.
7. Add 1 tablespoon butter, diced, to each heart.
8. Sew opening closed across top.
9. Sprinkle salt and pepper on outside of hearts.
10. Place remaining butter in casserole and melt.
11. Slowly brown hearts on all side.
12. Remove when brown.
13. Add minced carrot, onion and celery to pan and saute slowly until vegetables just begin to turn golden brown - about 10 minutes.
14. Stir in paprika and saute for 2 minutes.
15. Place browned hearts on top of vegetables, add bay leaf and pour in beef stock.
16. Cover and simmer gently but steadily over moderate heat for about 2 hours, or until hearts are completely tender when pierced.
17. Turn hearts about every 20 minutes during cooking, adding stock if needed.
18. Remove hearts when tender and remove thread.
19. Skim fat off pan juices, then strain juices, rubbing vegetables through sieve.
20. Discard bay leaf.
21. Return strained juices to casserole.
22. Stir flour into sour cream and stir into pan juices.
23. Adjust seasonings.
24. Cut hearts in half and serve with sauce on side.
25. Noodles, spatzle or boiled potatoes go well with this.

hearts, salt, parsley, onion, lemon rind, butter, carrot, onion, celery, sweet paprika, bay leaf, beef stock, flour, sweet cream

Taken from cooking.nytimes.com/recipes/6505 (may not work)