Slow-Cooked Lamb with Garlic, Rosemary, and Red Wine
Tender lamb shoulder slowly braised in red wine, garlic, and rosemary, resulting in a rich and aromatic dish perfect for cozy dinners. This greek-inspired lamb ready in about 200 minutes pairs bone-in lamb shoulder, smashed garlic cloves, fresh rosemary sprigs 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 bone-in lamb shoulder
- 6 smashed garlic cloves
- 3 fresh rosemary sprigs
- 1 1/2 cups dry red wine
- 2 tbsp extra virgin olive oil
- 1 large, sliced yellow onion
- 2 medium, cut into chunks carrots
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup beef broth
Instructions
- Step 1: Preheat oven to 325°F. Pat dry 3 lbs bone-in lamb shoulder and season generously with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 2 tbsp extra virgin olive oil in a large ovenproof Dutch oven over medium-high heat. Sear the lamb on all sides until deeply browned, about 4 minutes per side. Remove lamb and set aside.
- Step 3: Add 1 large sliced yellow onion and 2 chopped carrots to the pot and sauté for 5 minutes until softened. Add 6 smashed garlic cloves and 3 sprigs fresh rosemary, cooking for 1 minute until fragrant.
- Step 4: Pour in 1 1/2 cups dry red wine and 1 cup beef broth, scraping up browned bits from the bottom. Return the lamb to the pot, cover with a lid, and place in the oven.
- Step 5: Braise for 3 hours until the lamb is fork-tender and the sauce has thickened. Remove rosemary sprigs before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb with Garlic, Rosemary, and Red Wine 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 with Garlic, Rosemary, and Red Wine?
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 bone-in lamb shoulder from drying out.
Can I substitute ingredients in Slow-Cooked Lamb with Garlic, Rosemary, and Red Wine?
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 with Garlic, Rosemary, and Red Wine 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 with Garlic, Rosemary, and Red Wine?
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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