Greek cuisine · Soups & Stews

Cinnamon-Braised Lamb

Lamb shoulder braised in the pot with cinnamon stick, cloves and red wine until the sauce is dark and syrupy.

Ingredients · for 4 servings

• 1.2 kg lamb shoulder (diced)
• 3 onions
• 5 garlic cloves
• 1 cinnamon stick and 4 cloves
• 200 ml red wine
• 500 g passata
• 2 tbsp tomato paste
• 2 bay leaves
• 6 tbsp olive oil
• 1 tsp sugar
• Salt, pepper

Instructions

1. Pat the lamb cubes dry, season generously with salt and pepper, cut the onions into wedges and crush the garlic.
2. Heat olive oil to high in a heavy braising pot and sear the meat in three batches, 5 min. each, until deep brown all over, then remove.
3. Sauté the onions in the fat for 8 min. until soft, add garlic and tomato paste and toast for 1 min. until the paste deepens in color.
4. Deglaze with the red wine, scraping up all the browned bits from the bottom, and let reduce uncovered for 4 min. until the alcohol smell has gone.
5. Return the meat, add the passata, cinnamon stick, cloves, bay leaves, sugar and 200 ml water, then braise covered over the lowest heat for 90 min. until the lamb falls apart with a spoon.
6. Remove the spices, reduce the sauce uncovered for 10–15 min. to a syrupy consistency and serve hot with mashed potatoes or rice.