Slow-Simmered Greek Lamb Stew with Tomato and Aromatic Herbs

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A rich and hearty lamb stew slowly simmered with tomatoes, garlic, and traditional Greek herbs for deep, comforting flavors. This Greek-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow 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 (900g) lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large (about 200g) yellow onion, chopped
• 2 medium carrots, sliced
• 4 garlic cloves, minced
• 1 1/2 cups diced tomatoes (canned)
• 1 cup red wine
• 2 cups beef or vegetable broth
• 2 tsp dried oregano
• 1 tbsp fresh rosemary, chopped
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp lemon zest

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top 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 cubed lamb shoulder in batches, browning each side for 3-4 minutes until deeply caramelized. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion and sauté for 6 minutes until softened and translucent.
3. Step 3: Add 2 sliced medium carrots and 4 minced garlic cloves; cook for 2 minutes until fragrant.
4. Step 4: Pour in 1 cup red wine and scrape the browned bits from the bottom of the pot. Simmer for 5 minutes until wine reduces by half.
5. Step 5: Return browned lamb to the pot. Add 1 1/2 cups diced canned tomatoes, 2 cups broth, 2 tsp dried oregano, 1 tbsp chopped fresh rosemary, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
6. Step 6: Bring to a boil, then reduce heat to low and cover. Simmer gently for 2 hours, stirring occasionally, until lamb is tender and sauce thickens.
7. Step 7: Remove bay leaves, stir in 1 tsp lemon zest for brightness, and adjust seasoning to taste before serving.