Slow-Braised Lamb with Mediterranean Olive and Tomato Ragout

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender lamb slow-cooked in a savory tomato sauce with briny olives and fresh herbs, capturing the essence of Mediterranean flavors. This Mediterranean-inspired lamb recipe, ready in about 170 minutes, pairs bone-in lamb shoulder, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds bone-in lamb shoulder
• 3 tablespoons extra virgin olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 14 ounces canned diced tomatoes
• 1 cup, pitted and halved Kalamata olives
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1/2 cup dry white wine
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup water

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Instructions

1. Step 1: Preheat oven to 325°F. Heat 3 tablespoons extra virgin olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering. Add 2 pounds bone-in lamb shoulder, searing on all sides for 5-7 minutes until deeply browned, then remove lamb and set aside.
2. Step 2: Reduce heat to medium. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 1/2 cup dry white wine, scraping browned bits from the bottom of the pot, and cook for 3 minutes until reduced by half.
4. Step 4: Add 14 ounces canned diced tomatoes, 1 cup pitted and halved Kalamata olives, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, 1 teaspoon black pepper, and 1 1/2 teaspoons salt. Stir to combine.
5. Step 5: Return lamb to the pot, nestling it into the sauce. Add 1 cup water, cover with the lid, and transfer to the preheated oven. Braise for 2 1/2 hours until lamb is fork-tender.
6. Step 6: Remove rosemary and thyme sprigs before serving. Serve lamb with the tomato and olive ragout spooned over, accompanied by crusty bread or roasted vegetables.