Braised Lamb Hearts

Season the lamb hearts with salt and pepper, fry briefly in hot oil. Remove and add onion, garlic and vegetables to the drippings. Sauté briefly, stir in the tomato paste, fry briefly and deglaze with wine. Add the lamb hearts again and let everything stew covered in the oven at 160 °C for about 1 1/2-2 hours. Remove the soft braised hearts from the pot and cut into slices. Mix sour cream with a little water and a little flour, stir into the sauce and let it boil down for about 3 minutes. Put hearts back in, season with tarragon, salt and pepper. Arrange on warmed plates and garnish each with a sprig of tarragon.

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