Slow-Simmered Greek Lamb Stew with Tomatoes and Herbs
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 ready in about 150 minutes pairs lamb shoulder, cut into 1-inch cubes, 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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Garnish with 1/4 cup chopped fresh parsley before serving with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Greek Lamb Stew with Tomatoes and Herbs take to make?
Total time is about 150 minutes (20 min prep + 130 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-Simmered Greek Lamb Stew with Tomatoes and 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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Greek Lamb Stew with Tomatoes and 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-Simmered Greek Lamb Stew with Tomatoes and 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-Simmered Greek Lamb Stew with Tomatoes and 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.
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