Slow-Simmered Lamb Stifado with Pearl Onions
Tender lamb chunks slow-cooked in a rich tomato, red wine, and cinnamon sauce with sweet pearl onions. This mediterranean-inspired lamb ready in about 140 minutes pairs cut into 1 1/2-inch cubes lamb shoulder, olive oil, chopped large 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.
Ingredients
- 2 lbs, cut into 1 1/2-inch cubes lamb shoulder
- 3 tbsp olive oil
- 1, chopped large onion
- 4, minced garlic cloves
- 14 oz canned crushed tomatoes
- 1 cup dry red wine
- 1 cinnamon stick
- 1 tbsp dried oregano
- 2 bay leaves
- 1 1/2 cups, peeled pearl onions
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup water
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for 6-8 minutes, working in batches if needed. Remove lamb and set aside.
- Step 2: In the same pot, add 1 chopped large onion and 4 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
- Step 3: Return the browned lamb to the pot and stir in 14 oz canned crushed tomatoes, 1 cup dry red wine, 1 cinnamon stick, 1 tbsp dried oregano, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Add 1 cup water and bring to a simmer.
- Step 4: Cover pot partially and reduce heat to low. Simmer gently for 1 hour 30 minutes, stirring occasionally.
- Step 5: Add 1 1/2 cups peeled pearl onions to the pot and continue simmering uncovered for another 30 minutes until lamb is fork-tender and sauce thickens.
- Step 6: Remove cinnamon stick and bay leaves. Garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Slow-Simmered Lamb Stifado with Pearl Onions take to make?
Total time is about 140 minutes (20 min prep + 120 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 Lamb Stifado with Pearl Onions?
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 Lamb Stifado with Pearl Onions?
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 Lamb Stifado with Pearl Onions 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 Lamb Stifado with Pearl Onions?
Mediterranean 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.
