Veal heart pot roast for two
1 whole large veal heart,
1 carrot, peeled and diced
1/2 brown onion, diced
3 cloves of garlic, crushed
1 stick of celery, diced
1 bunch of thyme
200ml beef stock
80ml red wine
100g tinned tomato
Dash of olive oil
Knob of butter
1 bunch watercress
Few drops lemon juice and olive oil for a dressing
You need a heavy based saucepan with a tight fitting lid
Place oil and butter in saucepan. When the butter has melted and is foaming, place in heart and season with plenty of salt and pepper. Cook until the heart is well coloured on all sides, then remove and set aside.
Place the saucepan back on the heat, add vegetables and cook until they are well-coloured and soft. Place heart back into the pot with herbs, wine, tomato and a splash of stock.
Place lid on saucepan then on a moderate heat. Cook for about 25 mins adding just enough stock to the saucepan to keep the bottom moist.
Remove from the heat, remove the heart and set aside, strain off solids and reserve any cooking juices.
To serve dress some watercress with lemon and olive oil, thinly slice the heart and arrange over the cress. Finally, drizzle the hot pan juices over each serving.