Slow-Cooked Lamb with Garlic and Bay Leaves

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender lamb slow-cooked with garlic, bay leaves, and fragrant herbs, perfect for a hearty meal. This Greek-inspired lamb recipe, ready in about 435 minutes, pairs lamb shoulder, olive oil, garlic cloves, crushed 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

• 3 lbs, trimmed and cut into chunks lamb shoulder
• 3 tbsp olive oil
• 6 garlic cloves, crushed
• 2 tsp dried oregano
• 3 bay leaves
• 1 cup white wine
• 1 cup water
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh rosemary, chopped

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 3 lbs lamb shoulder chunks and brown on all sides, about 6 minutes total.
2. Step 2: Transfer browned lamb to a slow cooker. Add 6 crushed garlic cloves, 2 tsp dried oregano, 3 bay leaves, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp chopped fresh rosemary.
3. Step 3: Pour 1 cup white wine and 1 cup water over the lamb. Cover and slow cook on low for 6-7 hours until lamb is fork-tender and falling apart.
4. Step 4: Remove bay leaves before serving. Serve lamb with pan juices spooned over and your choice of sides.