Slow-Cooked Lamb with Tomato and Mediterranean Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 190 min Serves 6 Greek cuisine 550 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Serve the lamb sliced or shredded with the thickened tomato sauce spooned over, garnished with 2 tbsp chopped fresh parsley.

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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.