Slow-Cooked Lamb with Tomato and Herb Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Succulent lamb slowly braised in a rich tomato sauce infused with Mediterranean herbs for deep, comforting flavors. This Greek-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, cut into 2-inch chunks, olive oil, onion, chopped 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

• 2 lbs lamb shoulder, cut into 2-inch chunks
• 3 tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 28 oz canned crushed tomatoes
• 1 cup red wine
• 1 tbsp dried oregano
• 1 tbsp fresh rosemary, chopped
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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, about 8 minutes total. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves, 1 tbsp dried oregano, and 1 tbsp chopped fresh rosemary, cooking for 1 minute until fragrant.
4. Step 4: Pour in 1 cup red wine and scrape the browned bits off the bottom of the pot. Let it reduce for 3 minutes.
5. Step 5: Add back the browned lamb, 28 oz canned crushed tomatoes, 1 bay leaf, 1 1/2 tsp salt, 1 tsp black pepper, and 1 cup water. Bring to a simmer.
6. Step 6: Cover and reduce heat to low. Cook gently for 2 1/2 to 3 hours until lamb is tender and sauce thickens, stirring occasionally.
7. Step 7: Discard the bay leaf and adjust seasoning before serving with crusty bread or rice.