Braised Lamb Heart with Red Wine (French)
Braised Lamb Heart with Red Wine is a classic French rustic dish, often associated with farmhouse cooking and regions like the Auvergne. It involves slow-cooking tender lamb hearts in a rich sauce of red wine, aromatics like onions and garlic, and herbs such as thyme and bay leaf, resulting in a deeply flavorful, melt-in-your-mouth preparation.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in carbohydrates, with fat content depending on the cut and cooking fat used. It is an excellent source of iron, zinc, and B vitamins, particularly B12, and a typical serving may provide around 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Iron | 5.5 mg |
| Zinc | 4.2 mg |
| Vitamin B12 | 18 µg |
| Potassium | 380 mg |
| Phosphorus | 290 mg |
| Niacin (B3) | 8.5 mg |
| Riboflavin (B2) | 0.5 mg |
| Selenium | 35 µg |
Per 1 serving (approximately 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, using offal like lamb heart reflects a traditional French 'nose-to-tail' eating philosophy that values whole-animal butchery and minimizes waste. Nutritionally, organ meats like heart are nutrient-dense, offering more iron and B vitamins per gram than many muscle meats.
