Slow-Cooked Lamb with Cinnamon and Tomato in Red Wine Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty lamb shoulder slow braised with warm cinnamon, ripe tomatoes, and robust red wine for a rich Greek-inspired stew. This greek-inspired slow cooker ready in about 200 minutes blends extra virgin olive oil, large onion, diced, garlic cloves, minced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 180 min Serves 6 Greek cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat. Season 2 lbs lamb shoulder chunks with 1 1/2 tsp salt and 1 tsp black pepper, then brown the pieces in batches for 3-4 minutes per side until deeply caramelized. Remove lamb and set aside.
  2. Step 2: In the same pot, add 1 large diced onion, 4 minced garlic cloves, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 6-7 minutes until vegetables soften and become fragrant.
  3. Step 3: Stir in 1 tsp ground cinnamon, then add 1 cup dry red wine, scraping up browned bits from the bottom. Let wine reduce by half, about 5 minutes.
  4. Step 4: Return lamb to pot and add 1 can (14 oz) crushed tomatoes, 1 cup beef or lamb broth, and 2 sprigs fresh rosemary. Bring to a simmer.
  5. Step 5: Cover and transfer to a preheated oven at 325°F. Slow cook for 2 1/2 to 3 hours until lamb is tender and sauce thickens, stirring once halfway through cooking.
  6. Step 6: Remove rosemary sprigs and adjust seasoning with salt and pepper before serving over creamy polenta or roasted potatoes.

Frequently asked questions

How long does Slow-Cooked Lamb with Cinnamon and Tomato in Red Wine Sauce take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Lamb with Cinnamon and Tomato in Red Wine Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Lamb with Cinnamon and Tomato in Red Wine Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Lamb with Cinnamon and Tomato in Red Wine Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Lamb with Cinnamon and Tomato in Red Wine Sauce?

Greek slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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