Braised Beef Shin with Red Wine
Braised Beef Shin with Red Wine is a classic French bistro dish where tough, collagen-rich beef shin is slow-cooked until tender in a rich sauce made with red wine, aromatics, and herbs. The long, gentle cooking process breaks down the connective tissue, creating a deeply flavorful, fall-apart texture. It's a hearty, comforting meal often served with mashed potatoes, polenta, or crusty bread.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates coming primarily from the wine and any added vegetables. A typical serving provides a significant amount of iron, zinc, and B vitamins, particularly B12, from the beef. A standard serving contains approximately 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 38 g |
| Carbs | 8 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 8.0 mg |
| Vitamin B12 | 4.0 mcg |
| Niacin (B3) | 8.0 mg |
| Potassium | 600 mg |
| Phosphorus | 320 mg |
| Selenium | 35 mcg |
| Collagen | High |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish is a prime example of French 'cuisine bourgeoise' or home-style cooking, transforming an economical cut of meat into a luxurious meal through patience. Nutritionally, the slow-braising method makes the collagen in the beef shin highly bioavailable, which is beneficial for joint and skin health.
