Slow-Cooked Lamb Stew with Tomatoes and Cinnamon

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender lamb simmered with tomatoes, warming cinnamon, and herbs for a rich and comforting Greek-inspired stew. This Greek-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, diced, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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

• 2 lbs lamb shoulder, diced
• 3 tbsp extra virgin olive oil
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 28 oz can canned diced tomatoes
• 1 tsp ground cinnamon
• 2 tsp dried oregano
• 2 cups beef broth
• 3 medium, sliced carrots
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh parsley

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

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy pot over medium-high heat. Add 2 lbs diced lamb shoulder and brown on all sides for 6-8 minutes, working in batches if needed. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves; sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Return the browned lamb to the pot, then stir in 28 oz canned diced tomatoes, 1 tsp ground cinnamon, 2 tsp dried oregano, 2 cups beef broth, 3 sliced carrots, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
4. Step 4: Cover pot, reduce heat to low, and simmer gently for 2 hours until lamb is tender and stew thickens. Stir occasionally.
5. Step 5: Remove from heat and stir in 1/4 cup fresh chopped parsley before serving over rice or crusty bread.