Slow-Cooked Lamb with Tomato and Olive Sauce
Succulent lamb shoulder slow-cooked in a rich tomato sauce with Kalamata olives and fragrant Mediterranean herbs, perfect for a comforting dinner. This greek-inspired lamb ready in about 200 minutes blends cut into 2-inch chunks lamb shoulder, olive oil, large, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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, minced garlic cloves
- 14 oz canned crushed tomatoes
- 1 cup, pitted and halved Kalamata olives
- 1/2 cup red wine
- 1 tbsp dried oregano
- 1 tbsp, chopped fresh rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder chunks in batches, browning on all sides for about 5 minutes per batch; transfer browned lamb to a plate.
- Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Pour in 1/2 cup red wine to deglaze the pot, scraping up browned bits, and reduce for 3 minutes.
- Step 4: Return lamb to pot, add 14 oz canned crushed tomatoes, 1 cup pitted and halved Kalamata olives, 1 tbsp dried oregano, 1 tbsp chopped fresh rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1 cup water; stir to combine.
- Step 5: Bring to a simmer, cover, reduce heat to low, and cook gently for 2.5 to 3 hours until lamb is tender and sauce thickens, stirring occasionally.
- Step 6: Serve warm, spooning sauce over the lamb with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb with Tomato and Olive Sauce take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Lamb with Tomato and Olive Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Lamb with Tomato and Olive Sauce?
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 Olive Sauce 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 Olive Sauce?
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.
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