Slow-Cooked Lamb with Tomato and Herbs
Succulent lamb shoulder slowly braised in a rich tomato sauce with garlic, rosemary, and cinnamon for deep, warming flavors. This greek-inspired lamb ready in about 200 minutes pairs lamb shoulder, bone-in, olive oil, large yellow onion, diced 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
- 3 lbs lamb shoulder, bone-in
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 5 cloves garlic cloves, minced
- 28 oz canned crushed tomatoes
- 1 cup dry red wine
- 3 fresh rosemary sprigs
- 1/2 tsp ground cinnamon
- 1 1/2 tsp sea salt
- 1 tsp black pepper
- 1/2 cup water
Instructions
- Step 1: Preheat oven to 325°F.
- Step 2: Pat dry 3 lbs bone-in lamb shoulder and season with 1 1/2 tsp sea salt and 1 tsp black pepper.
- Step 3: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the lamb shoulder on all sides for 5-7 minutes until browned and caramelized, then remove and set aside.
- Step 4: Add 1 large diced yellow onion and 5 minced garlic cloves to the pot, sauté for 4 minutes until softened and fragrant.
- Step 5: Pour in 1 cup dry red wine and scrape the browned bits off the bottom of the pot. Let the wine reduce for 3 minutes.
- Step 6: Stir in 28 oz canned crushed tomatoes, 3 fresh rosemary sprigs, 1/2 tsp ground cinnamon, and 1/2 cup water.
- Step 7: Return the lamb shoulder to the pot, cover with a lid, and place in the oven. Cook for 3 hours until the lamb is fork-tender and the sauce thickens.
- Step 8: Remove rosemary sprigs, shred the lamb in the sauce, and serve hot with sauce spooned over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb with Tomato and Herbs 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 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 lamb shoulder, bone-in from drying out.
Can I substitute ingredients in Slow-Cooked Lamb with Tomato and 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 Tomato and 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 Tomato and 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.
