Slow-Cooked Lamb with Tomato and Feta Ragout
Tender lamb braised slowly in a rich tomato sauce, finished with crumbled feta for a comforting Greek-inspired stew. This greek-inspired lamb ready in about 200 minutes pairs cut into 2-inch chunks lamb shoulder, olive oil, large, finely chopped onion 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
- 2 lbs, cut into 2-inch chunks lamb shoulder
- 3 tbsp olive oil
- 1 large, finely chopped onion
- 4 cloves, minced garlic cloves
- 28 oz can canned diced tomatoes
- 2 tbsp tomato paste
- 1 cup red wine
- 1 tbsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 oz, crumbled feta cheese
- 1/4 cup, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides for 6-8 minutes, then remove lamb and set aside.
- Step 2: Lower heat to medium and add 1 large finely chopped onion to the pot. Sauté for 5 minutes until translucent, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Pour in 1 cup red wine to deglaze the pot, scraping up browned bits.
- Step 4: Return lamb to the pot and add 28 oz canned diced tomatoes, 1 tbsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and reduce heat to low.
- Step 5: Cook gently for 2.5 to 3 hours until lamb is fork-tender and sauce thickens.
- Step 6: Remove from heat and gently fold in 4 oz crumbled feta cheese and 1/4 cup chopped fresh parsley. Serve hot with crusty bread or rice.
Frequently asked questions
How long does Slow-Cooked Lamb with Tomato and Feta Ragout 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 Tomato and Feta Ragout?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb with Tomato and Feta Ragout?
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 Tomato and Feta Ragout 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 Tomato and Feta Ragout?
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.
