Slow-Cooked Lamb Tibs with Spiced Red Wine Reduction

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Tender chunks of lamb slow-cooked with aromatic Ethiopian spices, finished with a rich spiced red wine sauce for a luxurious main course. This Ethiopian-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, cubed, berbere spice, yellow onion, sliced 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, cubed
• 2 tbsp berbere spice
• 1 large (about 200g) yellow onion, sliced
• 5 garlic cloves, minced
• 2 tbsp ginger, grated
• 1 cup dry red wine
• 1 cup beef broth
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh rosemary, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Pat 2 lbs cubed lamb shoulder dry and toss with 2 tbsp berbere spice, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large oven-safe Dutch oven over medium-high heat. Brown the lamb cubes in batches for 3-4 minutes per side until deeply browned, then remove and set aside.
3. Step 3: In the same pot, add 1 large sliced yellow onion, 5 minced garlic cloves, and 2 tbsp grated ginger. Sauté over medium heat for 6-7 minutes until onions soften and become translucent.
4. Step 4: Stir in 1 tbsp tomato paste and cook for 2 minutes until fragrant. Pour in 1 cup dry red wine and 1 cup beef broth, scraping the bottom to deglaze.
5. Step 5: Return lamb to the pot and add 1 tbsp chopped fresh rosemary. Bring to a simmer, cover tightly, and transfer to the oven.
6. Step 6: Slow cook for 2 1/2 hours until lamb is fork-tender and sauce thickens. Remove from oven, discard rosemary stems if any, and adjust seasoning.
7. Step 7: Serve lamb tibs hot with the rich spiced red wine reduction spooned over, accompanied by rice or flatbread.