Slow-Simmered Greek Lamb with Red Wine and Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty lamb stew slow-cooked in red wine with garlic, rosemary, and bay leaves for tender, flavorful meat. This Greek-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, cut into 2-inch cubes, extra virgin olive oil, yellow onion, diced 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.

Prep: 20 min Cook: 150 min Serves 6 Greek cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds of 2-inch lamb shoulder cubes, browning on all sides for 8-10 minutes. Remove lamb and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until translucent. Add 5 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Pour in 1 cup dry red wine and scrape the bottom of the pot to deglaze, cooking for 3 minutes until slightly reduced.
  4. Step 4: Return lamb to the pot, then add 2 cups beef or lamb broth, 1 tbsp dried oregano, 2 fresh rosemary sprigs, 2 bay leaves, 1.5 tsp salt, and 1 tsp black pepper. Stir and bring to a gentle simmer.
  5. Step 5: Add 2 sliced medium carrots and 2 sliced celery stalks. Cover and simmer on low heat for 2 to 2.5 hours until lamb is very tender and sauce has thickened, stirring occasionally.

Frequently asked questions

How long does Slow-Simmered Greek Lamb with Red Wine and Herbs take to make?

Total time is about 170 minutes (20 min prep + 150 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 with Red Wine 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 extra virgin olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Greek Lamb with Red Wine 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 with Red Wine 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 with Red Wine 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.

Related recipes