Looking for a bold, comforting Mediterranean lamb recipe that feels restaurant-quality? This Tomato-Braised Lamb with Crispy Gnocchi and Labneh Aioli delivers incredible flavor with every bite. The dish centers around slow-cooked lamb shoulder that simmers in a rich tomato sauce infused with garlic, cumin, and fresh rosemary until it’s meltingly tender—perfect for shredding back into the deeply flavored sauce. A splash of red wine vinegar brightens the richness, creating the a delightful balance.

Elevated Comfort Food with Chef-Inspired Touches

This recipe transforms a classic braised lamb stew into something special with two chef-inspired elements:

• Golden crispy gnocchi pan-seared until perfectly crunchy on the outside while remaining tender inside
• Homemade labneh aioli that provides cool, tangy contrast to the rich lamb

Whether hosting a dinner party or preparing a family Sunday supper, this tomato-braised lamb dish impresses guests while being surprisingly manageable to prepare with the right approach.

Mediterranean and Middle Eastern Flavors

Braised lamb is a cornerstone of Mediterranean and Middle Eastern cuisine, beloved for how the meat becomes fork-tender while absorbing complex flavors. Using bone-in lamb enriches the sauce as marrow releases during cooking, though boneless lamb stew meat works wonderfully too, just ensure you braise long enough for the meat to break down completely.

The Perfect Texture Contrast

The store-bought gnocchi undergoes a remarkable transformation when added directly to a sizzling skillet with olive oil—no pre-boiling required. This single-step technique is where the magic happens, as the potato dumplings develop a golden-brown crust that audibly crackles with each bite while their centers remain tender and cloud-like. This textural achievement creates the perfect counterpoint to the succulent, slow-braised lamb, offering structural integrity that stands up to the rich sauce while providing a satisfying contrast in each forkful. It’s a chef-inspired shortcut that requires minimal effort but transforms the entire dish from homestyle comfort to restaurant-caliber sophistication, proving that sometimes the simplest techniques yield the most impressive results.

Labneh Aioli: The Secret Weapon

What distinguishes this dish even further is the labneh aioli. This Middle Eastern-inspired sauce combines traditional aioli (emulsified egg yolk, lemon juice, and extra virgin olive oil) with creamy labneh, garlic, and fresh dill. The result is a cooling, tangy element that cuts through the richness of the lamb while enhancing the Middle Eastern influences throughout the dish. Think of it as a sophisticated upgrade to traditional garlic sauce—herby, cool, and perfectly balanced.

Slow Braised Lamb with Gnocchi: The Ultimate Comfort Food Recipe

This dish is really all about contrast, with meltingly tender lamb collapsing at the touch of a fork, against those crispy-edged gnocchi that somehow maintain their structure. The sauce brings everything together, rich enough to satisfy but brightened with just enough acidity to keep you coming back for another bite.

What I love most is how it walks the line between casual and special. Make it for a Tuesday night when you need something genuinely good, or serve it at your next dinner party where everyone will think you spent hours in the kitchen (when really, the oven did most of the work). It’s the kind of recipe worth making space for in your regular rotation; one that reminds you why simple food, done thoughtfully, is often the most satisfying.

Tomato Braised Lamb with Crispy Gnocchi and Labneh Aioli

Recipe by Kyle Taylor

5.0 from 1 vote

Cuisine: MediterraneanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours 

30

minutes

This Tomato Braised Lamb with Crispy Gnocchi and Labneh Aioli is rich, tender, and deeply comforting—perfect for a cold night or special occasion. Bright herbs and a tangy labneh sauce cut through the richness, bringing balance and elegance to every bite.

Ingredients

• For the Tomato Braised Lamb

• 2-3 pounds lamb shoulder

• to taste, salt and ground black pepper

• 2 tablespoons extra virgin olive oil

• 1 large yellow onion, chopped

• 6 cloves of garlic, minced

• 1 tablespoon tomato paste

• 1 teaspoon ground cumin

• 1/2 teaspoon red pepper flakes

• 28 ounces San Marzano tomatoes

• 1 cup chicken broth

• 2 sprigs of rosemary

• 1 bay leaf

• 1 lemon, juiced and zested

• 1 tablespoon red wine vinegar

• For the Crispy Gnocchi

• 16 ounces gnocchi

• 2 tablespoons extra virgin olive oil

• 1/2 teaspoon salt

• For the Labneh Aioli

• 1/2 cup labneh

• 2 cloves of garlic, minced

• 1 egg yolk

• 1 teaspoon lemon juice, freshly squeezed

• 1 tablespoon extra virgin olive oil

• 1 tablespoon dill, freshly chopped

Directions

• Braise the Lamb:
  Season lamb chunks generously with salt and ground black pepper.
  In a large Dutch oven over medium-high heat, sear lamb in olive oil until browned on all sides, 4-6 minutes. Remove and set aside.
  
  Add onion to the pot and cook until softened, 5–7 minutes. Stir in garlic, tomato paste, cumin, and red pepper flakes, and cook for another 1–2 minutes. Return lamb to the pot. Add Sthe an Marzano tomatoes, chicken broth, rosemary, bay leaf, lemon zest and juice. Stir to combine. Bring to a simmer, cover, and braise on low heat for 2–2.5 hours, until the lamb is fork-tender and falling off the bone.
• Shred and Finish the Sauce:
  Once the lamb is fully braised, remove and discard the rosemary and any bones. Shred the lamb directly into the sauce using two forks. Stir in the red wine vinegar. Taste and adjust seasoning as needed.
• Crisp the Gnocchi:
  Heat the extra virgin olive oil in a nonstick skillet over medium-high heat. Add gnocchi and sear for 2–3 minutes per side until golden and crispy. Remove and season with salt.
• Make the Labneh Aioli:
  Whisk together the egg yolk, lemon juice, and a small pinch of salt in a medium bowl until smooth. Slowly drizzle in the extra virgin olive oil, whisking constantly to create an emulsion. It should thicken into a creamy base. (You can also do this in a food processor). Once emulsified, fold in the labneh, minced garlic, and fresh dill until combined.
• Plate and Serve:
  Spoon the braised lamb and sauce into shallow bowls. Top with crispy gnocchi and drizzle generously with labneh aioli. Garnish with additional dill or lemon zest if desired.

SUGGESTED RECIPE: Honey Mustard Braised Lamb with Beets and Carrots

If you’re into slow-cooked lamb but want something a little brighter, rewind to this Honey Mustard Braised Lamb with Beets and Carrots. It’s sweeter, earthier, and hits a completely different note, with golden vegetables and a tangy mustard kick instead of rich tomato and gnocchi. Both are cozy and satisfying but have totally distinct moods.