Slow-Cooked Greek Lamb with Tomato and Herbs

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tender and flavorful lamb stew slowly cooked with tomatoes, garlic, and fresh herbs that fills the kitchen with irresistible aromas. This Greek-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 6, 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.

Prep: 20 min Cook: 180 min Serves 6 Greek cuisine 500 cal/serving

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Ingredients

2 lbs, cut into 2-inch chunks lamb shoulder
3 tbsp olive oil
1 large, sliced onion
5, smashed garlic cloves
14 oz canned diced tomatoes
1 cup red wine
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 1/2 tsp salt
1 tsp black pepper
1 cup water or broth
for serving lemon wedges

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Instructions

Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides for about 8 minutes total. Remove lamb and set aside.
Step 2: In the same pot, add 1 large sliced onion and sauté for 6 minutes until softened and golden. Add 5 smashed garlic cloves and cook 1 minute until aromatic.
Step 3: Pour in 1 cup red wine and deglaze the pot, scraping up browned bits. Let reduce for 3-4 minutes.
Step 4: Return lamb to the pot and add 14 oz canned diced tomatoes, 1 cup water or broth, 2 sprigs fresh rosemary, 3 sprigs fresh thyme, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper.
Step 5: Bring to a simmer, cover tightly, reduce heat to low, and cook gently for 2 1/2 to 3 hours until lamb is fork-tender.
Step 6: Remove herb stems and bay leaves. Adjust seasoning if needed. Serve hot with lemon wedges for squeezing over.