Slow-Simmered Greek Lamb Stew with Tomatoes and Feta

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Tender lamb chunks slowly cooked in a tomato-based sauce with aromatic herbs and finished with crumbled feta cheese for a rich Mediterranean flavor. This Greek-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 pounds lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp extra virgin olive oil
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 14 oz canned crushed tomatoes
• 1/2 cup dry white wine
• 1 tbsp dried oregano
• 1 tsp, chopped fresh rosemary
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup water or broth
• 1/2 cup, crumbled feta cheese
• 2 tbsp, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a heavy-bottomed pot over medium-high heat. Add 2 pounds of 1.5-inch cubed lamb shoulder and brown on all sides for 6-7 minutes, then remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 1/2 cup dry white wine to deglaze the pot, scraping up any browned bits, then add 14 oz canned crushed tomatoes, 1 tbsp dried oregano, 1 tsp chopped fresh rosemary, 1 tsp sea salt, and 1/2 tsp black pepper.
4. Step 4: Return the browned lamb to the pot and add 1 cup water or broth. Bring to a gentle simmer, cover, and cook for 2 hours, stirring occasionally, until the lamb is tender and sauce thickens.
5. Step 5: Before serving, stir in 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley for a bright, creamy finish.