Slow-Cooked Istrian Lamb with Red Wine and Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb shoulder slow-cooked with robust red wine and aromatic herbs, delivering a rich and soulful dish from the Istrian region. This mediterranean-inspired lamb ready in about 260 minutes pairs lamb shoulder, bone-in, dry red wine, Istrian olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 240 min Serves 6 Mediterranean cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Pat dry 3 lbs bone-in lamb shoulder and season all over with 1 tsp sea salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp Istrian olive oil in a large Dutch oven over medium-high heat. Sear the lamb for 4-5 minutes per side until deeply browned, then remove and set aside.
  3. Step 3: Add 1 large chopped onion, 1 medium diced carrot, and 1 diced celery stalk to the pot. Sauté for 5 minutes until softened.
  4. Step 4: Stir in 4 smashed garlic cloves, 3 sprigs fresh rosemary, 3 sprigs fresh thyme, and 2 bay leaves, cooking for 1 minute until fragrant.
  5. Step 5: Pour in 2 cups dry red wine and 1 cup water, scraping the bottom of the pot to release browned bits.
  6. Step 6: Return the lamb to the pot, cover tightly with a lid, and transfer to the oven. Cook for 3.5 to 4 hours until the meat is fork-tender.
  7. Step 7: Remove the lamb and let rest for 10 minutes before slicing. Serve with the rich pan sauce spooned over.

Frequently asked questions

How long does Slow-Cooked Istrian Lamb with Red Wine and Herbs take to make?

Total time is about 260 minutes (20 min prep + 240 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 Istrian Lamb with Red Wine and Herbs?

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 lamb shoulder, bone-in from drying out.

Can I substitute ingredients in Slow-Cooked Istrian Lamb with Red Wine and Herbs?

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 Istrian Lamb with Red Wine and Herbs 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 Istrian Lamb with Red Wine and Herbs?

Mediterranean 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.

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