Slow-Cooked Lamb with Greek Spices and Red Wine
Tender lamb slowly braised in red wine with garlic, cinnamon, and herbs, yielding a rich and aromatic dish. This greek-inspired lamb ready in about 200 minutes pairs red wine, olive oil, garlic cloves, smashed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pounds lamb shoulder, cut into 2-inch chunks
- 1 cup red wine
- 2 tbsp olive oil
- 5 cloves garlic cloves, smashed
- 1 tsp ground cinnamon
- 2 tsp dried oregano
- 1 large onion, sliced
- 2 medium carrots, chopped
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 cup water or stock
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 pounds lamb shoulder chunks with 1 1/2 tsp salt and 1 tsp black pepper. Brown the lamb in batches for 3-4 minutes per side until deep golden. Remove lamb and set aside.
- Step 2: Reduce heat to medium and add 1 large sliced onion, 2 chopped carrots, and 5 smashed garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 1 tsp ground cinnamon and 2 tsp dried oregano, cooking for 1 minute. Return lamb to the pot. Pour in 1 cup red wine and 1/2 cup water or stock, scraping up browned bits from the bottom.
- Step 4: Bring to a simmer, cover tightly, reduce heat to low, and cook for 2.5 to 3 hours until lamb is fork-tender and sauce has thickened. Adjust seasoning and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb with Greek Spices 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 Greek Spices 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 red wine from drying out.
Can I substitute ingredients in Slow-Cooked Lamb with Greek Spices 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 Greek Spices 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 Greek Spices 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.
