Slow-Cooked Lamb with Red Wine and Greek Herbs
Tender lamb shoulder slowly braised in red wine with rosemary, thyme, and garlic for a rich and fragrant Mediterranean main dish. This greek-inspired lamb ready in about 230 minutes pairs bone-in lamb shoulder, red wine, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
- 2 cups red wine
- 3 tbsp extra virgin olive oil
- 6 cloves garlic cloves, smashed
- 3 sprigs fresh rosemary sprigs
- 3 sprigs fresh thyme sprigs
- 1 large yellow onion, sliced
- 2 medium carrots, cut into chunks
- 1 tbsp salt
- 1 tsp black pepper
- 1 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 300°F. Rub 3 lbs bone-in lamb shoulder all over with 1 tbsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat. Sear the lamb shoulder on all sides until deeply browned, about 4-5 minutes per side.
- Step 3: Remove lamb and set aside. Add 1 large sliced yellow onion, 2 chopped carrots, and 6 smashed garlic cloves to the pot; sauté for 5 minutes until softened and fragrant.
- Step 4: Pour in 2 cups red wine and 1 cup water, scraping up browned bits from the bottom. Return lamb to the pot and add 3 sprigs fresh rosemary and 3 sprigs fresh thyme.
- Step 5: Cover the pot and transfer to the oven. Braise the lamb for 3 to 3.5 hours until the meat is fork-tender and falling off the bone.
- Step 6: Remove lamb and herbs from the pot. Skim fat from the sauce and reduce it on the stovetop over medium heat for 10 minutes until slightly thickened. Serve lamb with the sauce spooned over.
Frequently asked questions
How long does Slow-Cooked Lamb with Red Wine and Greek Herbs take to make?
Total time is about 230 minutes (20 min prep + 210 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 Red Wine and Greek Herbs?
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 Red Wine and Greek Herbs?
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 Red Wine and Greek Herbs 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 Red Wine and Greek Herbs?
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.
