Braised lamb tongue with red wine
Braised lamb tongue with red wine is a rich, savory dish where tender lamb tongues are slow-cooked in a flavorful sauce of red wine, aromatics, and herbs. It is a classic preparation found in various European cuisines, particularly in French and Italian cooking, where offal is prized for its texture and depth of flavor.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, providing a good source of iron, zinc, and B vitamins. A typical serving contains approximately 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 5 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 600 mg |
| Vitamin B12 | 8.5 µg |
| Iron | 4.5 mg |
| Zinc | 6.2 mg |
| Niacin (B3) | 12 mg |
| Phosphorus | 320 mg |
| Selenium | 35 µg |
| Potassium | 380 mg |
| Vitamin B6 | 0.6 mg |
Per 1 serving (about 150 g of cooked lamb tongue with sauce) · estimated, varies by recipe
💡 What's interesting
Culturally, lamb tongue is considered a delicacy in many culinary traditions, often associated with nose-to-tail eating that minimizes waste. Nutritionally, it is exceptionally rich in vitamin B12, which is crucial for nerve function and red blood cell formation.
