Slow-Simmered Lamb Stifado with Red Wine and Cinnamon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A traditional Greek stew featuring tender lamb chunks braised slowly in a rich tomato and red wine sauce with warm cinnamon and pearl onions. This mediterranean-inspired greek ready in about 175 minutes pairs lamb shoulder, cut into 1.5-inch cubes, extra virgin olive oil, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 1.5-inch cubes
• 3 tbsp extra virgin olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic cloves, minced
• 14 oz canned crushed tomatoes
• 1 cup dry red wine
• 1 cup beef broth
• 1 cinnamon stick
• 6 whole allspice berries
• 12 small pearl onions, peeled
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp tomato paste

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown in batches for 5-6 minutes until deeply caramelized on all sides. Remove and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion and sauté for 6 minutes until translucent. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Add 2 tbsp tomato paste and cook 2 minutes, stirring constantly until deep red. Pour in 1 cup dry red wine, scraping up browned bits, and simmer for 3 minutes to reduce slightly.
4. Step 4: Return lamb to the pot, then add 14 oz crushed tomatoes, 1 cup beef broth, 1 cinnamon stick, 6 whole allspice berries, 12 peeled pearl onions, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper. Stir gently.
5. Step 5: Bring to a low simmer, cover, and cook for 2 to 2.5 hours, stirring occasionally, until lamb is tender and sauce thickens. Remove cinnamon stick and bay leaf before serving. Serve over creamy polenta or crusty bread.