Slow-Cooked Lamb with Tomato and Cinnamon in Mediterranean Style

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Tender lamb shoulder simmered slowly in a spiced tomato sauce accented with warm cinnamon and herbs, perfect for a hearty dinner. This Greek-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, boneless, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 2 lbs, cut into 2-inch chunks lamb shoulder, boneless
• 3 tbsp olive oil
• 1 large, diced onion
• 4, minced garlic cloves
• 14 oz canned diced tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cinnamon
• 2 tsp dried oregano
• 1 bay leaf
• 1 cup water or beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs boneless lamb shoulder chunks and brown on all sides, about 5-7 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes, 2 tbsp tomato paste, 1 tsp ground cinnamon, 2 tsp dried oregano, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper. Return the browned lamb to the pot and pour in 1 cup water or beef broth.
4. Step 4: Bring to a simmer, then reduce heat to low and cover the pot. Let it cook gently for 2 to 2 1/2 hours until the lamb is tender and the sauce has thickened.
5. Step 5: Remove bay leaf, sprinkle 2 tbsp chopped fresh parsley over the stew, and serve warm with crusty bread or rice.