Slow-Cooked Lamb Stifado with Pearl Onions and Tomato
Rich, tender lamb stewed slowly with sweet pearl onions, tomatoes, and warm spices for a comforting Greek classic. This greek-inspired lamb ready in about 170 minutes pairs lamb shoulder, cut into 1.5-inch cubes, extra virgin olive oil, peeled small pearl onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 2 lbs lamb shoulder, cut into 1.5-inch cubes
- 3 tbsp extra virgin olive oil
- 20, peeled small pearl onions
- 4 cloves, minced garlic cloves
- 14 oz canned crushed tomatoes
- 1 cup red wine
- 1 stick cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 1 tbsp dried oregano
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup water
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown them on all sides for about 6-8 minutes until deeply caramelized. Remove and set aside.
- Step 2: In the same pot, add 20 peeled pearl onions and sauté for 5 minutes until they start to soften and brown slightly. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Return the lamb to the pot, then add 14 oz canned crushed tomatoes, 1 cup red wine, 1 cup water, 1 cinnamon stick, 4 whole cloves, 2 bay leaves, 1 tbsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
- Step 4: Bring to a simmer, then reduce heat to low, cover, and cook gently for 2 to 2 1/2 hours until the lamb is fork-tender and sauce thickens.
- Step 5: Remove the cinnamon stick, cloves, and bay leaves before serving. Serve hot with crusty bread or creamy mashed potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Stifado with Pearl Onions and Tomato take to make?
Total time is about 170 minutes (20 min prep + 150 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 Stifado with Pearl Onions and Tomato?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Stifado with Pearl Onions and Tomato?
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 Stifado with Pearl Onions and Tomato 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 Stifado with Pearl Onions and Tomato?
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.
