Braised veal heart with red wine
Braised veal heart with red wine is a rich, savory dish where tenderized veal heart is slow-cooked in a flavorful mixture of red wine, aromatic vegetables, and herbs. This traditional preparation, common in French and Italian cuisines, transforms the dense muscle into a succulent, deeply flavored meal. The long braising process melds the wine's fruity notes with the heart's robust, meaty taste.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in carbohydrates, with a moderate amount of fat depending on the cut and cooking method. It is an excellent source of iron, zinc, and B vitamins, particularly B12, and a typical serving provides roughly 350-450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 42 g |
| Carbs | 8 g |
| Fat | 18 g |
| Fiber | 1.5 g |
| Sugar | 3 g |
| Sodium | 450 mg |
| Iron | 6.5 mg |
| Vitamin B12 | 18 mcg |
| Zinc | 5.8 mg |
| Niacin (B3) | 12 mg |
| Selenium | 35 mcg |
| Phosphorus | 320 mg |
| Potassium | 480 mg |
| Riboflavin (B2) | 0.9 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, veal heart is a powerhouse, offering more concentrated iron and B12 than many muscle meats. Culturally, braising tougher, offal cuts like heart in wine is a classic example of 'nose-to-tail' eating, a sustainable practice that honors the whole animal.
