Braised veal heart with red wine reduction
Braised veal heart with red wine reduction is a classic French bistro dish where the heart is slowly simmered in a rich sauce of red wine, aromatics, and herbs. The result is a tender, deeply flavorful meat with a velvety, complex sauce. It is a traditional preparation that highlights nose-to-tail eating.
🍽️ Nutrition at a glance
This dish is very high in protein and low in carbohydrates, with a moderate amount of fat depending on the cut and cooking fat used. It is an excellent source of iron, B vitamins (especially B12 and niacin), and minerals like zinc and selenium, with a typical serving providing roughly 350-450 calories.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 42 g |
| Carbs | 5 g |
| Fat | 22 g |
| Fiber | 0.5 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Iron | 6.5 mg |
| Vitamin B12 | 18.5 µg |
| Niacin (B3) | 12 mg |
| Zinc | 5.2 mg |
| Selenium | 38 µg |
| Phosphorus | 380 mg |
| Potassium | 420 mg |
| Vitamin B6 | 0.8 mg |
Per 1 serving (approx. 225 g, including meat and sauce) · estimated, varies by recipe
💡 What's interesting
Nutritionally, organ meats like veal heart are among the most nutrient-dense foods available, offering a powerhouse of micronutrients. Culturally, this dish is a prime example of the French culinary philosophy of using the entire animal to minimize waste and create profound flavor.
