Slow-Cooked Lamb with Tomato, Olive, and Cinnamon Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb slow-braised in a spiced tomato sauce enriched with Kalamata olives and a warm hint of cinnamon. This greek-inspired lamb (mediterranean) ready in about 170 minutes blends lamb shoulder, cut into 2-inch chunks, extra virgin olive oil, large, diced yellow onion 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 520 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: 150 min Serves 6 Greek cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until translucent. Stir in 5 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Pour in 1/2 cup red wine to deglaze the pot, scraping up browned bits. Add 28 oz canned crushed tomatoes, 1 cup pitted and halved Kalamata olives, 1 tsp ground cinnamon, 1 tbsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
  4. Step 4: Return browned lamb to the pot. Bring mixture to a simmer, then reduce heat to low, cover, and cook gently for 2 1/2 hours until lamb is tender and sauce has thickened.
  5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving with crusty bread or rice.

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Frequently asked questions

How long does Slow-Cooked Lamb with Tomato, Olive, and Cinnamon Sauce take to make?

Total time is about 170 minutes (20 min prep + 150 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 Tomato, Olive, and Cinnamon 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 Tomato, Olive, and Cinnamon 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 Tomato, Olive, and Cinnamon 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 Tomato, Olive, and Cinnamon Sauce?

Greek lamb 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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