As a part of my healing journey and to incorporate more nutrient dense food into my diet I have been cooking quite a lot of organ meat dishes lately. Organ meats are nutritional powerhouses and heart in particular is a good source of iron, zinc, selenium, vitamin A and B vitamins. But above all heart is a concentrated source of CoQ10, a vital source of energy production and prevention of oxidative stress. People with chronic health conditions are often deficient in CoQ10 and this is one of the main reasons I began to include heart in my diet! Heart is technically a muscle and has a very low fat content, so the key to have a tender stew is to slow cook it over low heat for a longer time. We really love the flavours of this stew and the texture of the heart is very similar to beef meat.
2 Lbs. Lamb or Beef heart (I prefer lamb, but can’t always find local grass-fed ones!)
2 Medium Shallots (finely chopped, optional, I don’t eat shallot/onions myself!)
3 Carrots (chopped)
3 Celery Stalks (chopped)
1-2 Cup chopped Greens (Spinach, Chard and/or Kale)
2 Tbsp. Red Palm Oil
2 Tsp. Ginger Powder
2 Tsp. Ground Coriander Seed
1-1/2 Tsp. Cinnamon
1 Tsp. ground Cumin
1 Tsp. ground Cardamom
2 Tsp. Herbes de Provence
2 Bay Leaves
Salt & Freshly Ground Pepper to taste
1 Cup Bone Broth (thick and gelled)
1/2 Cup Organic Red Wine
1/4 Cup Finely Chopped Fresh Parsely (optional)
1. Insert knife into cavity of the heart and cut into two halves. Remove the large blood vessels and cut heart muscle into bite sized (3/4″-1″) cubes.
2. Heat the oil into a large pot. Add the chopped celery and carrots and sauté on medium heat for about 5 minutes.
3. Add the heart pieces, spices, herbs, salt and pepper to the pot. Stir well to coat everything and saute for another 5-10 mintues until the heart cubes are slightly browned.
4. Add the wine and broth and stir well to deglaze the pot and bring to a boil over high heat. Once boiling, turn down the heat, cover the pot and cook for 5-6 hours (lamb heart is more tender and takes less time to cook compared to beef) over low-medium heat until the heart is tender. I usually use a cast iron pot and put the pot in the oven at 325F, but you can also cook it on the stove-top.
5. Add the chopped greens after turning off the heat. Taste and add more salt and peppet if needed. If you like add the chopped parsley before serving.