Slow-Simmered Greek Lamb Stew with Tomato and Cinnamon

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender lamb pieces slowly cooked in a savory tomato sauce with warm cinnamon and earthy spices for a comforting, hearty stew. This Greek-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, cut into 1-inch cubes, extra virgin olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 1-inch cubes
• 3 tbsp extra virgin olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups canned crushed tomatoes
• 1/2 cup dry red wine
• 1/2 tsp ground cinnamon
• 1 tsp dried oregano
• 2 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 3 tablespoons extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds cubed lamb shoulder and brown the pieces on all sides for about 5-7 minutes.
2. Step 2: Add 1 large diced onion and 3 minced garlic cloves to the pot, sautéing for 4-5 minutes until the onion is translucent and fragrant.
3. Step 3: Pour in 1/2 cup dry red wine to deglaze the pot, scraping up browned bits from the bottom. Let it reduce for 2 minutes.
4. Step 4: Stir in 1 1/2 cups canned crushed tomatoes, 2 cups beef broth, 1/2 teaspoon ground cinnamon, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, then reduce heat to low and cover.
5. Step 5: Simmer gently for 2 to 2 1/2 hours, stirring occasionally, until the lamb is fork-tender and sauce has thickened. Sprinkle 2 tablespoons chopped fresh parsley on top before serving.