Slow-Cooked Greek Lamb with Tomato and Rosemary
Fall-apart tender lamb simmered slowly in a rich tomato and rosemary sauce, perfect for a comforting meal. This greek-inspired lamb ready in about 230 minutes pairs bone-in lamb shoulder, extra virgin olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 3 lbs bone-in lamb shoulder
- 3 tbsp extra virgin olive oil
- 1 large, diced yellow onion
- 5, minced garlic cloves
- 28 oz canned crushed tomatoes
- 1 cup dry red wine
- 3 fresh rosemary sprigs
- 2 tsp sea salt
- 1 tsp black pepper
- 1 cup water
Instructions
- Step 1: Preheat oven to 300°F. Pat dry 3 lbs bone-in lamb shoulder and season all over with 2 tsp sea salt and 1 tsp black pepper.
- Step 2: In a large Dutch oven, heat 3 tbsp extra virgin olive oil over medium-high heat. Brown the lamb on all sides, about 4-5 minutes per side until deeply caramelized. Remove lamb and set aside.
- Step 3: Add 1 large diced yellow onion and 5 minced garlic cloves to the pot and sauté for 5 minutes until soft and fragrant.
- Step 4: Pour in 1 cup dry red wine and cook for 2 minutes, scraping up browned bits. Add 28 oz canned crushed tomatoes, 3 fresh rosemary sprigs, and 1 cup water. Stir to combine.
- Step 5: Return lamb to the pot, cover with a tight lid, and transfer to the oven. Slow cook for 3 to 3.5 hours until lamb is fork-tender and sauce has thickened.
- Step 6: Remove rosemary sprigs before serving. Let lamb rest for 10 minutes and shred or slice to serve with sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Greek Lamb with Tomato and Rosemary take to make?
Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Greek Lamb with Tomato and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Greek Lamb with Tomato and Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Greek Lamb with Tomato and Rosemary for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Greek Lamb with Tomato and Rosemary?
Greek lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
