A rich, savory, tomato-based traditional Greek lamb stew with hints of cinnamon, thyme, and oregano. Serve with hilopitaki (a small square-shaped Greek pasta made with wheat, eggs, and milk) or orzo pasta.
Rinse the lamb in cold water, pat dry with a paper towel, then coat with 1 tablespoon olive oil.
In a small bowl, combine the oregano, salt, pepper, and cinnamon to create a dry rub. Rub this mixture on the lamb coating all sides.
Heat 3 tablespoons olive oil in a large dutch oven pot over medium high heat. Add the lamb to the pot. Brown the lamb on all sides (approx 1-2 mins per side).
After the lamb is browned on all sides, transfer the lamb to a plate and allow to rest while you prepare the sauce and preheat the oven. Note: You may turn the stove off at this point, but do not throw out the oil nor clean the pan yet.
Preheat your oven to 300 degrees farenheit (or if you prefer to use a crockpot, start preheating your crockpot).
Dice the onion, carrot, and garlic. In the same pan that was used for the lamb, cook the onion, carrot, and garlic on medium heat until soft (approximately 5 minutes). Then add the red wine, tomatoes, cinnamon, bay leaves, thyme, and salt to the pot. Stir. Reduce the heat to low to simmer for 5 more minutes.
Submerge the lamb in the pot with the tomato sauce, cover with a lid and cook slowly in your oven or crockpot until lamb reaches a safe temperature (145-medium rare, 160-medium, 170-well done). Oven time at 300 degrees is approximately 1 and 1/2 hours.
When the lamb is done cooking, remove from oven and skim the fat off the top and throw away.
(Optional) Serve over a bed of hilopitaki or orzo pasta.