Slow-Cooked Lamb Tibs with Spiced Red Wine Reduction
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 cloves 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 7: Serve lamb tibs hot with the rich spiced red wine reduction spooned over, accompanied by rice or flatbread.
Frequently asked questions
How long does Slow-Cooked Lamb Tibs with Spiced Red Wine Reduction 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 Tibs with Spiced Red Wine Reduction?
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, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Tibs with Spiced Red Wine Reduction?
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 Tibs with Spiced Red Wine Reduction 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 Tibs with Spiced Red Wine Reduction?
Ethiopian 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.
