Slow-Cooked Cinnamon Lamb and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

Tender lamb and root vegetables simmered in a fragrant cinnamon-spiced broth, ideal for cozy dinners. This Mediterranean-inspired one-pot recipe, ready in about 115 minutes, pairs lamb shoulder, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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

• 1.5 lbs lamb shoulder
• 2 medium carrots
• 2 medium potatoes
• 1 large onion
• 2 cloves garlic
• 1 tsp ground cinnamon
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs lamb shoulder cubes with salt and pepper, then sear for 4 minutes per side until browned, then remove and set aside.
2. Step 2: Add 1 large chopped onion to the pot and cook for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Return seared lamb to the pot, add 2 diced carrots, 2 diced potatoes, 1 tsp ground cinnamon, and 2 tbsp tomato paste. Stir for 2 minutes until vegetables are coated.
4. Step 4: Pour in 2 cups chicken broth, bring to a simmer, then reduce heat to low. Cover and cook for 1 hour 30 minutes until lamb is fork-tender and vegetables are soft.
5. Step 5: Season with additional salt and pepper, then garnish with 2 tbsp chopped fresh parsley before serving.