This Greek-inspired slow-cooker lamb stew combines tender lamb shoulder and potatoes with tomatoes, oregano, cinnamon, olives, and lemon. It’s a home-style tomato braise with flavors associated with Greek kokkinisto, adapted for a slow cooker; recipes vary by cook and region.
Ingredients
- 2½ lb (1.13 kg) boneless lamb shoulder, trimmed of large pieces of excess fat and cut into 1½-inch (4 cm) cubes
- 1½ tsp (7.5 g) kosher salt, divided, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, about 7 oz (200 g), diced
- 2 medium carrots, about 5½ oz (160 g), peeled and cut into ½-inch (1 cm) pieces
- 2 celery ribs, about 2¾ oz (80 g), diced
- 4 garlic cloves, about ½ oz (12 g), finely chopped
- 2 tbsp (32 g) tomato paste
- 1 can crushed tomatoes, 14½ oz (411 g)
- 1 cup (240 ml) low-sodium beef or chicken broth
- 1½ lb (680 g) Yukon Gold or other waxy potatoes, scrubbed and cut into 1½-inch (4 cm) chunks
- 1 tsp (1 g) dried oregano
- ½ tsp (1.3 g) ground cinnamon
- 2 bay leaves
- ½ cup (75 g) pitted Kalamata olives, whole or halved
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh flat-leaf parsley, for serving
- Optional thickener: 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 ml) cold water
Instructions
- Prepare the lamb and vegetables. Pat the lamb dry with paper towels; this helps it brown rather than steam. Season it with 1 tsp of the salt and all the pepper. Dice the onion, carrots, and celery, chop the garlic, and cut the potatoes into evenly sized chunks. Keep the potatoes fairly large so they hold their shape through the long cooking time.
- Brown the lamb. Heat the olive oil in a large skillet over medium-high heat. Working in two batches so the pan isn’t crowded, brown the lamb on two or three sides, about 5 minutes per batch. The pieces do not need to cook through. Transfer them to the slow cooker. Browning adds a deeper roasted flavor, though you can skip it if you need a hands-off preparation; the stew will still cook safely, but its flavor will be milder.
- Soften the aromatics and toast the tomato paste. Reduce the skillet heat to medium. Add the onion, carrot, and celery, and cook for about 4 minutes, stirring and scraping up the browned bits. Add the garlic and tomato paste and stir for 1 minute, until the garlic smells fragrant and the paste darkens slightly. If the skillet is dry, add a spoonful of broth rather than more oil.
- Load the slow cooker. Scrape the vegetables and any flavorful bits from the skillet into the cooker. Add the crushed tomatoes, broth, potatoes, oregano, cinnamon, bay leaves, and remaining ½ tsp salt. Stir gently to distribute the seasonings, then tuck the lamb into the mixture. The liquid should come partway up the ingredients, not cover everything; the vegetables and lamb release moisture as they cook.
- Cook until the lamb is tender. Cover and cook on LOW for 7 hours. Avoid lifting the lid during cooking because each opening lets heat escape and can extend the cook time. The lamb should be easy to pull apart with a fork and the potatoes should be tender but not falling to pieces. If using a HIGH setting instead, allow about 4½ hours and judge doneness by tenderness, since cooker models vary.
- Check the lamb and finish the stew. Check the center of the largest lamb pieces with a food thermometer. The USDA FSIS safe minimum for whole cuts of lamb is 145°F (63°C), followed by a 3-minute rest; this long braise should take the meat well beyond that minimum. Remove and discard the bay leaves. Stir in the olives and lemon juice, then let the stew stand covered with the cooker turned off for 15 minutes. Taste the broth and add salt or pepper if needed. For a thicker sauce, stir in the cornstarch mixture, cover, and cook on HIGH for about 10 minutes, until the sauce thickens.
- Serve. Spoon the stew into warm bowls, making sure each serving gets lamb, potatoes, vegetables, and plenty of tomato broth. Scatter parsley over the top. Keep any extra lemon wedges at the table for cooks who like a brighter finish.
Tips
- Choose shoulder for a tender result. Lamb shoulder has enough connective tissue to become soft and succulent during a slow braise. Lean leg meat can work, but it may turn drier if cooked for the same length of time. Trim only large, hard pieces of fat; removing every bit of fat can leave the stew less rich.
- Don’t crowd the skillet. Brown the lamb in batches and let the pan regain heat between them. If you pile all the meat in at once, it releases moisture and steams, so you miss the browned flavor that gives the finished sauce extra depth. If time is tight, skip browning rather than trying to brown a crowded pan.
- Use waxy potatoes and keep them chunky. Yukon Golds hold together better than very starchy baking potatoes during a long cook. Cut potatoes into similar 1½-inch pieces so they become tender at roughly the same time. If your slow cooker tends to cook hot, check the potatoes toward the end and switch the cooker to warm once they are done.
- Adjust salt after adding the olives. Kalamata olives and broth can be salty, so the recipe seasons the stew moderately before cooking. Taste again after stirring in the olives and lemon, then add more salt only if it needs it. Low-sodium broth gives you more control.
Serving Suggestions
The potatoes make this a satisfying one-pot meal, and crusty bread is useful for soaking up the tomato sauce. For a lighter plate, serve a smaller bowl alongside a crisp salad of cucumber, tomato, red onion, and a simple olive-oil-and-lemon dressing. A spoonful of thick plain yogurt can add a cool, creamy contrast, though it is optional rather than essential to the stew.
If you leave out the potatoes or want another starch, offer orzo, rice, or mashed potatoes separately. Orzo is especially good with the tomato broth: cook it in a separate pot according to its package directions, then spoon the stew over it just before serving. Keeping pasta separate prevents it from soaking up too much liquid or becoming soft in the slow cooker. Add parsley and a little lemon at the table to refresh each serving.
Variations
Make it without olives: Leave them out and finish with an extra teaspoon or two of lemon juice. The flavor will be less briny but still balanced by the tomato, herbs, and cinnamon. For a milder olive flavor, use green olives instead of Kalamata; they change the taste but fit naturally with the savory sauce.
Use a different cut or broth: Lamb stew meat is convenient if the pieces are from shoulder, but check that the cubes are similar in size and trim away gristle. Beef chuck can replace lamb in the same amount, although the result will no longer have lamb’s distinct flavor. Vegetable broth works in place of beef or chicken broth for a less meaty-tasting sauce.
Add greens: Stir in 3 packed cups (about 90 g) of baby spinach during the final 5 minutes, just long enough for it to wilt. For sturdier greens such as chopped kale, add them during the last 30 minutes and check that they are tender before serving. Avoid adding delicate greens at the beginning, where they can lose their color and texture over a long cook.
Give it a brighter finish: Add a little grated lemon zest with the lemon juice, or stir in extra chopped parsley at the end. Cinnamon should remain subtle; if you prefer a less aromatic stew, reduce it to ¼ tsp (0.7 g), rather than leaving out the oregano, which supplies a more familiar herbal note.
Storage and Reheating
Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. The stew keeps for 3–4 days in the refrigerator. The sauce may thicken as it cools, and the potatoes can absorb some liquid; that is normal. For longer storage, freeze it in meal-size portions for up to 3 months for best quality. Thaw frozen stew in the refrigerator overnight when possible.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe dish. Stir occasionally and add a splash of broth or water if the sauce is very thick. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Bring the stew to a gentle simmer rather than boiling it hard, which can break up the potatoes. Refrigerate leftovers again promptly and avoid repeated cycles of warming and cooling.
Frequently Asked Questions
Can I put raw lamb straight into the slow cooker?
Yes. The lamb can be cooked without browning, provided the cooker is used according to its instructions and the stew is cooked until the meat is tender and meets the safe minimum temperature. Browning first is for flavor and color, not a required safety step. If you skip it, still soften the vegetables in a skillet if you can; otherwise, add them directly to the cooker.
Can I cook this Greek lamb stew on HIGH?
Yes. A reasonable starting estimate is about 4½ hours on HIGH, but slow cookers vary in size and temperature. Check the largest lamb pieces for tenderness and verify the safe minimum temperature with a thermometer rather than relying only on the clock. The LOW setting is generally the better choice for a relaxed schedule and tender shoulder.
Why is my slow-cooker stew watery?
Slow cookers trap moisture, and meat and vegetables release liquid as they cook. Measure the broth rather than pouring in extra, and don’t add water unless the cooker instructions or your ingredients require it. If the stew is still thinner than you like, use the optional cornstarch slurry at the end, or ladle some sauce into a saucepan and simmer it until reduced.
Can I add the potatoes later?
You can, but opening the lid to add them interrupts the cooking and lets heat escape. For the simplest timing, add large, waxy potato chunks at the start. If you prefer firmer potatoes or know your cooker runs hot, add them during the final 3–4 hours on LOW, allowing time for them to become fully tender.
Can I prepare the ingredients the night before?
You can chop the onion, carrot, celery, and garlic ahead and refrigerate them in a covered container. Keep cut potatoes submerged in cold water in the refrigerator to limit browning, then drain and dry them before cooking. For food safety, don’t leave raw lamb or chopped vegetables sitting at room temperature overnight, and don’t place a cold ceramic cooker insert directly into a hot base unless its manufacturer says that is safe.
Related
- Greek Chicken Orzo Soup with Lemon, Dill, and Vegetables
- Greek Chicken Soup with Lemon and Rice
- Greek Butter Bean Stew with Tomato, Herbs, and Greens
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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