This Mediterranean Lamb Stew is a deeply comforting, slow-simmered dish brimming with vibrant flavors. Tender lamb, sweet tomatoes, briny olives, and earthy artichokes meld into a rich, aromatic broth. It’s a complete, elegant meal that fills your kitchen with an incredible herbaceous scent.
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Why You’ll Love This Mediterranean Lamb Stew
- Deep, complex flavors: Minimal hands-on effort yields a magically tender, silky-sauced stew.
- Complete one-pot meal: Protein, vegetables, and sauce cook together for a wholesome dinner.
- Perfect for making ahead: Flavors deepen overnight, ideal for meal prep or stress-free entertaining.
- Comforting yet elegant: Hearty comfort food with sophisticated touches like artichokes and olives.
Ingredients & Tools
- 1.5 kg lamb shoulder, cut into 3-4 cm chunks
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 240 ml dry red wine (like a Cabernet Sauvignon or Merlot)
- 800 g canned crushed tomatoes
- 500 ml chicken or beef stock
- 2 bay leaves
- 1 tbsp dried oregano
- 1 tsp dried rosemary
- 400 g canned artichoke hearts, drained and quartered
- 100 g pitted Kalamata olives
- 1 lemon, juiced
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish
Tools: A large, heavy-bottomed pot or Dutch oven (this is essential for even heat distribution).
Notes: Don’t skip the red wine—it adds depth and acidity that balances the lamb. A heavy pot prevents scorching and allows a gentle simmer.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 42 g |
| Fat: | 28 g |
| Carbs: | 22 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Lamb. Shoulder is the best cut for stewing. It has a good amount of marbling and connective tissue, which breaks down during the long cook, resulting in incredibly tender, flavorful meat. Avoid leaner cuts like leg, as they can become tough.
- Don’t Rush the Sear. Getting a good, dark brown crust on the lamb is non-negotiable for building flavor. Pat the lamb pieces completely dry with a paper towel before seasoning, and don’t overcrowd the pot. You want a sizzle, not a steam.
- The Wine Matters. Use a wine you’d actually enjoy drinking. There’s no need for an expensive bottle, but a decent, dry red will add a beautiful complexity to the stew that you just can’t get otherwise. The alcohol cooks off, leaving behind its rich essence.
- When to Add the Delicate Ingredients. Artichokes and olives are added towards the end of cooking. This preserves their texture and bright, briny flavor, providing a lovely contrast to the soft, rich lamb and tomatoes.
How to Make Mediterranean Lamb Stew
Step 1: Pat the lamb shoulder chunks completely dry with paper towels. This is the secret to getting a proper sear. Season them generously on all sides with salt and pepper. Heat the olive oil in your large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, add the lamb and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned lamb to a plate and set aside.
Step 2: Reduce the heat to medium. In the same pot, with all those delicious browned bits (the “fond”) still in there, add the diced onion. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant—you’ll notice the aroma change completely. Stir in the tomato paste and cook for about 2 minutes, stirring constantly. This “cooks out” the raw, tinny taste of the paste and gives it a deeper, sweeter flavor.
Step 3: Pour in the red wine to deglaze the pot. Use your wooden spoon to scrape up all those browned bits from the bottom—that’s pure flavor! Let the wine simmer and reduce by about half, which will take 3-4 minutes. This concentrates the flavor and cooks off the harsh alcohol taste.
Step 4: Return the seared lamb and any accumulated juices back to the pot. Add the crushed tomatoes, stock, bay leaves, dried oregano, and dried rosemary. Give everything a good stir to combine. Bring the stew to a lively simmer, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.
Step 5: Let the stew simmer gently for about 1 hour and 30 minutes. You’re looking for a very low bubble. After this time, check the lamb; it should be starting to become tender. Give it a gentle stir. Continue to simmer, covered but with the lid ajar, for another 30-45 minutes, or until the lamb is fork-tender and practically falling apart.
Step 6: Once the lamb is perfectly tender, stir in the quartered artichoke hearts and the pitted Kalamata olives. Let them heat through in the stew for about 10-15 minutes. This is just enough time for them to warm up and absorb some of the sauce without losing their texture.
Step 7: To finish, remove the pot from the heat. Fish out and discard the bay leaves. Stir in the fresh lemon juice—this brightens all the flavors beautifully. Taste the stew and adjust the seasoning with more salt and pepper if needed. Ladle the stew into deep bowls and garnish with a generous sprinkle of fresh parsley.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in refrigerator before reheating.
- Reviving: Reheat gently on the stovetop, adding a splash of water or stock if the sauce has thickened too much.
Serving Suggestions
Complementary Dishes
- Creamy Polenta — The soft, creamy texture is the perfect canvas for the rich, saucy stew, making every bite luxurious.
- Toasted Crusty Bread — A thick, rustic slice is essential for mopping up every last bit of the delicious sauce from your bowl.
- Simple Arugula Salad — Tossed with a lemon vinaigrette, its peppery bite provides a fresh, crisp contrast to the hearty stew.
Drinks
- A Robust Red Wine — A glass of the same dry red you used in the stew, like a Syrah or Grenache, will complement the rich lamb and tomato flavors perfectly.
- Sparkling Water with Lemon — The effervescence and citrus are wonderfully palate-cleansing between bites of the rich, savory stew.
Something Sweet
- Lemon Olive Oil Cake — Its bright, citrusy notes and moist crumb are a light and refreshing way to end the meal on a high note.
- Baklava — The honey, nuts, and flaky phyllo pastry offer a sweet and textural contrast that feels authentically Mediterranean.
Top Mistakes to Avoid
- Mistake: Overcrowding the pot when browning the lamb. If you add too much lamb at once, the pot temperature drops and the meat steams instead of sears. You’ll miss out on all that beautiful, flavorful browning. I’ve messed this up before too, thinking I could save time—it’s not worth it!
- Mistake: Skipping the deglazing step. Those dark, sticky bits at the bottom of the pot after browning are packed with flavor. If you don’t use the wine to scrape them up, you’re literally washing flavor down the drain.
- Mistake: Boiling the stew instead of simmering it. A rolling boil will make the lamb tough and chewy, not tender. You want to see just a few small bubbles breaking the surface—a gentle, lazy simmer is the goal.
- Mistake: Adding the artichokes and olives too early. These are your “finishing” ingredients. If you cook them for the full time, the artichokes will turn to mush and the olives will become overly salty and lose their shape.
Expert Tips
- Tip: Make it a day ahead. The flavors in this stew deepen and harmonize incredibly overnight. Simply cool it completely, store it in the fridge, and gently reheat it the next day. You’ll be amazed at the difference.
- Tip: Use the fat to your advantage. After refrigerating, you might see a layer of solidified fat on top. You can skim most of this off for a leaner stew, but leave a little bit—it’s packed with flavor from the lamb and herbs.
- Tip: Brighten it up at the end. Always add the lemon juice off the heat, right before serving. The fresh acidity lifts the entire dish and makes the other flavors pop in a way that cooked acid just can’t.
- Tip: Thicken the sauce without flour. If you prefer a thicker stew, simply remove the lid for the last 20-30 minutes of cooking. The increased evaporation will naturally concentrate and thicken the sauce to your desired consistency.
FAQs
Can I make this Mediterranean Lamb Stew in a slow cooker?
Absolutely! After searing the lamb and sautéing the onions and garlic in a skillet (to build that crucial flavor), transfer everything except the artichokes and olives to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours. Stir in the artichokes and olives about 30 minutes before the end of the cooking time, and add the lemon juice right before serving.
What can I use instead of red wine?
If you prefer not to cook with alcohol, you can substitute it with an equal amount of additional beef or chicken stock mixed with a tablespoon of red wine vinegar or balsamic vinegar. This will mimic the acidity and depth that the wine provides, though the flavor profile will be slightly different.
How should I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if the sauce has thickened too much. You can also reheat it in the microwave, stirring every 30 seconds until hot.
Can I freeze this stew?
Yes, it freezes beautifully! Cool it completely and transfer it to a freezer-safe container, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture of the artichokes may be a little softer after freezing, but the flavor will still be fantastic.
Is it normal for the stew to be a little fatty?
Lamb shoulder can be fatty, and some of that will render into the stew, creating a rich, flavorful sauce. If you find it too greasy, you can easily skim excess fat off the top with a spoon after cooking, or even more effectively, after the stew has been chilled and the fat has solidified on the surface.
Mediterranean Lamb Stew
Make the best Mediterranean Lamb Stew with our easy recipe. Tender lamb, artichokes, and olives in a rich, aromatic broth. Get the step-by-step guide now!
Ingredients
For the Ingredients
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1.5 kg lamb shoulder (cut into 3-4 cm chunks)
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2 tbsp olive oil
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1 large yellow onion (diced)
-
4 cloves garlic (minced)
-
2 tbsp tomato paste
-
240 ml dry red wine (like a Cabernet Sauvignon or Merlot)
-
800 g canned crushed tomatoes
-
500 ml chicken or beef stock
-
2 bay leaves
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1 tbsp dried oregano
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1 tsp dried rosemary
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400 g canned artichoke hearts (drained and quartered)
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100 g pitted Kalamata olives
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1 lemon (juiced)
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Salt and freshly ground black pepper (to taste)
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Fresh parsley (for garnish)
Instructions
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Pat the lamb shoulder chunks completely dry with paper towels. Season them generously on all sides with salt and pepper. Heat the olive oil in your large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers. Working in batches to avoid crowding, add the lamb and sear until deeply browned on all sides, about 3-4 minutes per side. Transfer the browned lamb to a plate and set aside.01
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Reduce the heat to medium. In the same pot, add the diced onion. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for about 2 minutes, stirring constantly.02
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Pour in the red wine to deglaze the pot. Use your wooden spoon to scrape up all those browned bits from the bottom. Let the wine simmer and reduce by about half, which will take 3-4 minutes.03
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Return the seared lamb and any accumulated juices back to the pot. Add the crushed tomatoes, stock, bay leaves, dried oregano, and dried rosemary. Give everything a good stir to combine. Bring the stew to a lively simmer, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.04
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Let the stew simmer gently for about 1 hour and 30 minutes. After this time, check the lamb; it should be starting to become tender. Give it a gentle stir. Continue to simmer, covered but with the lid ajar, for another 30-45 minutes, or until the lamb is fork-tender and practically falling apart.05
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Once the lamb is perfectly tender, stir in the quartered artichoke hearts and the pitted Kalamata olives. Let them heat through in the stew for about 10-15 minutes.06
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To finish, remove the pot from the heat. Fish out and discard the bay leaves. Stir in the fresh lemon juice. Taste the stew and adjust the seasoning with more salt and pepper if needed. Ladle the stew into deep bowls and garnish with a generous sprinkle of fresh parsley.07
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