Braised lamb hearts with red wine
Braised lamb hearts with red wine is a rich, savory dish where tender lamb hearts are slow-cooked in a flavorful broth of red wine, aromatic vegetables, and herbs. This traditional preparation, popular in Mediterranean and rustic European cuisines, transforms the organ meat into a melt-in-your-mouth delicacy. It's often served with potatoes, polenta, or crusty bread to soak up the luxurious sauce.
🍽️ Nutrition at a glance
This dish is a powerhouse of protein and essential minerals, with a moderate amount of fat depending on the cut and cooking method. It provides an excellent source of iron, zinc, and B vitamins, particularly B12, with a typical serving containing roughly 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 38 g |
| Carbs | 8 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Iron | 6.5 mg |
| Zinc | 5.2 mg |
| Vitamin B12 | 12.0 mcg |
| Potassium | 420 mg |
| Phosphorus | 310 mg |
| Niacin (B3) | 14.0 mg |
| Riboflavin (B2) | 0.5 mg |
| Selenium | 35.0 mcg |
Per 1 cup (240 g) of braised lamb hearts with sauce · estimated, varies by recipe
💡 What's interesting
Culinarily, braising tough organ meats like hearts in wine is a classic technique to tenderize and infuse deep flavor, showcasing a 'nose-to-tail' eating philosophy. Nutritionally, lamb hearts are exceptionally lean and nutrient-dense, offering more iron and B vitamins per gram than many muscle meats.
