Slow-Cooked Lamb with Tomato and Mediterranean Herbs
Succulent lamb shoulder slowly braised in a rich tomato sauce infused with garlic, oregano, and cinnamon for deep Mediterranean flavors. This greek-inspired lamb (mediterranean) ready in about 210 minutes pairs bone-in lamb shoulder, extra virgin olive oil, large diced yellow 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
- 3 lbs bone-in lamb shoulder
- 3 tbsp extra virgin olive oil
- 1 large diced yellow onion
- 5 minced garlic cloves
- 28 oz canned crushed tomatoes
- 2 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1 cup red wine
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp chopped for garnish fresh parsley
Instructions
- Step 1: Preheat oven to 325°F. Pat 3 lbs bone-in lamb shoulder dry and season all over with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: Heat 3 tbsp extra virgin olive oil in a large heavy oven-safe pot over medium-high heat. Add the lamb and sear on all sides until deeply browned, about 4-5 minutes per side. Remove and set aside.
- Step 3: In the same pot, add 1 large diced yellow onion and sauté for 5-6 minutes until softened and translucent. Add 5 minced garlic cloves and cook for 1 minute until fragrant.
- Step 4: Stir in 28 oz canned crushed tomatoes, 2 tsp dried oregano, 1/2 tsp ground cinnamon, and 1 cup red wine. Bring to a simmer, scraping up any browned bits from the bottom.
- Step 5: Return the lamb shoulder to the pot, spoon some sauce over the top, cover with a lid, and transfer to the oven. Braise for 3 hours until the lamb is tender and falling off the bone.
- Step 6: Remove lamb from the pot and let rest for 10 minutes. Meanwhile, skim excess fat from the sauce and simmer uncovered on the stovetop for 10 minutes to thicken.
- Step 7: Serve the lamb sliced or shredded with the thickened tomato sauce spooned over, garnished with 2 tbsp chopped fresh parsley.
Equipment for this recipe
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Frequently asked questions
How long does Slow-Cooked Lamb with Tomato and Mediterranean Herbs take to make?
Total time is about 210 minutes (20 min prep + 190 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 Mediterranean 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 Tomato and Mediterranean 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 Mediterranean 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 Mediterranean 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.