Picture of Daryl Ehrman

Daryl Ehrman

International Nutritionist

Winter Recipe | Slow-Cooked Lamb Stew

Winter invites the joy of cozy cooking, and nothing captures that warmth better than a delicious lamb stew in red wine sauce with vegetables. This hearty lamb stew pairs the grassy notes of lamb with the richness of red wine and classic Mediterranean herbs. Try the comforting, hearty slow-cooked lamb preparation and you will not be disappointed.

Check out the video recipe on YouTube


1 leg of lamb, split in 3 for easy pot folding

2 onions, medium dice

2 carrots, medium dice

1 head of garlic, sliced in the middle

1 tsp dried oregano

1 tsp dried parsley (fresh herbs can be substituted)

2 sprigs of fresh rosemary

Salt and pepper to taste

2 tbsp tomato paste

Red wine

500 mL tomato passata

1 pinch of sugar

Water to cover


Preheat Oven: Set to 205°C/425°F

Prepare Lamb: Generously salt and pepper the meat. Sauté in olive oil until it begins to brown. Drain some of the fat but reserve a bit for frying the vegetables.

Add Veggies: Saute onions, carrots, and garlic until translucent.

Season and Cover: Add herbs and tomato paste. Saute briefly. Cover with liquids (wine, tomato passata, water, and a pinch of sugar). Bring to a boil, then transfer to the oven for 30-45 minutes.

Serve and Enjoy: When veggies are tender and the lamb meat is falling apart, your lamb stew is ready.

Recipe Tips/Notes:

Butcher’s Help: Ask the butcher to split the lamb for easier pot fitting.

Herb Substitution: Fresh herbs work too; adjust amounts accordingly.

Prep Ahead: Season the lamb a day in advance for a well-developed flavor.

Serving Suggestions: Pair this delightful lamb stew with vermicelli rice or any pilaf, potato mash, garlic toast, polenta, pasta, couscous, a big green salad with vinaigrette. Pairs well with that leftover red wine for sipping.

To conclude, savor the joy of slow-cooked perfection with this exceptional lamb stew.