Slow-Simmered Lamb Stifado with Shallots and Red Wine

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Tender chunks of lamb slowly cooked in a rich red wine sauce with sweet shallots and warm spices for a comforting Greek stew. This Greek-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, shallots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 1.5-inch cubes
• 12 medium, peeled shallots
• 4 tbsp olive oil
• 1 cup red wine
• 2 tbsp tomato paste
• 3, minced garlic cloves
• 1 cinnamon stick
• 2 bay leaves
• 6 whole allspice berries
• 1 cup water
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 4 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs of lamb shoulder cubes and brown on all sides for about 6-8 minutes, working in batches if necessary. Remove and set aside.
2. Step 2: In the same pot, add 12 peeled medium shallots and sauté for 5 minutes until lightly golden and fragrant. Add 3 minced garlic cloves and cook for 1 minute.
3. Step 3: Stir in 2 tbsp tomato paste, 1 cup red wine, 1 cup water, 1 cinnamon stick, 2 bay leaves, and 6 whole allspice berries. Return the browned lamb to the pot, season with 1 1/2 tsp salt and 1 tsp black pepper.
4. Step 4: Bring to a simmer, then reduce heat to low, cover, and cook gently for 2 to 2 1/2 hours until the lamb is tender and sauce thickens, stirring occasionally.
5. Step 5: Remove cinnamon stick, bay leaves, and allspice berries before serving.