Slow-Cooked Lamb Stew with Tomato and Greek Herbs

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

Rich and hearty lamb stew simmered slowly in a tomato-based sauce infused with garlic, cinnamon, and classic Greek herbs. This greek-inspired lamb ready in about 200 minutes pairs pounds lamb shoulder, cubed, olive oil, large, diced 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.

Prep: 20 min Cook: 180 min Serves 6 Greek cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds cubed lamb shoulder and brown on all sides, about 6-8 minutes, then transfer lamb to a plate.
  2. Step 2: In the same pot, add 1 large diced onion and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Deglaze the pot with 1 cup dry red wine, scraping up browned bits from the bottom. Let it reduce by half, about 3 minutes.
  4. Step 4: Return the lamb to the pot and add 28 oz canned crushed tomatoes, 1 tbsp dried oregano, 1/2 tsp ground cinnamon, 2 bay leaves, 1.5 tsp salt, 1 tsp black pepper, and 1 cup water or broth. Stir to combine.
  5. Step 5: Bring to a simmer, then reduce heat to low, cover, and cook gently for 2.5 to 3 hours until the lamb is fork-tender and the sauce thickens.
  6. Step 6: Remove bay leaves and stir in 2 tbsp chopped fresh mint before serving to add a refreshing herbal contrast.

Frequently asked questions

How long does Slow-Cooked Lamb Stew with Tomato and Greek Herbs take to make?

Total time is about 200 minutes (20 min prep + 180 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 Lamb Stew with Tomato and Greek 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 pounds lamb shoulder, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Stew with Tomato and Greek 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 Lamb Stew with Tomato and Greek 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 Lamb Stew with Tomato and Greek Herbs?

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.

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