Slow-Simmered Lamb with Tomatoes, Cinnamon, and Bay Leaves

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Tender lamb shoulder slowly cooked in a fragrant tomato sauce with warm cinnamon and aromatic bay leaves, resulting in a rich and comforting stew. This Greek-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 olive oil
• 1 large, diced yellow onion
• 5, minced garlic cloves
• 14 oz (400 g) canned crushed tomatoes
• 1 cinnamon stick
• 2 bay leaves
• 1 1/2 cups water
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp, chopped fresh parsley

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes, working in batches if needed. Remove lamb and set aside.
2. Step 2: Lower heat to medium and add 1 large diced yellow onion to the pot. Cook for 5 minutes until softened and translucent.
3. Step 3: Stir in 5 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Return the lamb to the pot along with 14 oz canned crushed tomatoes, 1 cinnamon stick, 2 bay leaves, 1 1/2 cups water, 1 1/2 tsp sea salt, and 1 tsp black pepper. Stir to combine.
5. Step 5: Bring to a simmer, then reduce heat to low. Cover and cook gently for 2 hours, stirring occasionally, until lamb is tender and sauce thickens.
6. Step 6: Discard the cinnamon stick and bay leaves. Sprinkle 2 tbsp chopped fresh parsley over the stew before serving.