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1
Rinse the lamb in cold water, pat dry with a paper towel, then coat with 1 tablespoon olive oil.
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2
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.
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3
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).
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4
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.
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5
Preheat your oven to 300 degrees farenheit (or if you prefer to use a crockpot, start preheating your crockpot).
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6
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.
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7
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.
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8
When the lamb is done cooking, remove from oven and skim the fat off the top and throw away.
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9
(Optional) Serve over a bed of hilopitaki or orzo pasta.
