Slow-Simmered Greek Lamb Stew with Tomatoes and Herbs

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

Hearty lamb chunks gently simmered in a rich tomato sauce with garlic, onions, and fragrant Mediterranean herbs for a comforting stew. This Greek-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 28 oz canned crushed tomatoes
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 cup red wine
• 1 cup beef or lamb broth
• 1.5 tsp sea salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish 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 olive oil in a heavy-bottomed pot over medium-high heat. Brown 2 lbs lamb shoulder cubes in batches until deeply caramelized, about 5 minutes per batch; set aside.
2. Step 2: In the same pot, reduce heat to medium and sauté 1 large diced yellow onion and 4 minced garlic cloves until soft and fragrant, about 5 minutes.
3. Step 3: Return lamb to the pot. Add 28 oz canned crushed tomatoes, 1 cup red wine, 1 cup broth, 2 tsp dried oregano, 1 tsp dried thyme, 1.5 tsp sea salt, and 1 tsp black pepper. Stir well to combine.
4. Step 4: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 2 hours, stirring occasionally, until lamb is tender and sauce thickens.
5. Step 5: Garnish with 1/4 cup chopped fresh parsley before serving with crusty bread or rice.