Slow-Simmered Mediterranean Lamb Stew with Tomato and Herbs
A hearty lamb stew slow-cooked with ripe tomatoes, garlic, and fragrant herbs, capturing the rustic essence of Greek island cuisine. This greek-inspired lamb ready in about 170 minutes pairs lamb shoulder, cubed, olive oil, large, diced onion 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, cubed
- 3 tbsp olive oil
- 1 large, diced onion
- 5, minced garlic cloves
- 14 oz canned crushed tomatoes
- 1/2 cup dry white wine
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1 cup water or lamb broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 medium, sliced into 1/2-inch rounds carrots
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 5-7 minutes, then transfer to a plate.
- Step 2: In the same pot, add 1 large diced onion and sauté for 4 minutes until translucent. Add 5 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Pour in 1/2 cup dry white wine to deglaze the pot, scraping up browned bits from the bottom.
- Step 4: Return the lamb to the pot along with 14 oz canned crushed tomatoes, 2 sprigs rosemary, 2 sprigs thyme, 2 sliced medium carrots, 1 1/2 tsp salt, 1 tsp black pepper, and 1 cup water or lamb broth.
- Step 5: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 to 2 1/2 hours until lamb is tender and sauce thickens, stirring occasionally.
- Step 6: Remove herb sprigs before serving and adjust seasoning if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Mediterranean Lamb Stew with Tomato 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 Mediterranean Lamb Stew with Tomato 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 lamb shoulder, cubed from drying out.
Can I substitute ingredients in Slow-Simmered Mediterranean Lamb Stew with Tomato 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 Mediterranean Lamb Stew with Tomato 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 Mediterranean Lamb Stew with Tomato 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.
