Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        lean lamb shoulder - bone in
   3      tablespoons   olive oil
   2      cups          chicken stock -- fresh or canned
   1      cup           dry red wine
   3      cloves        garlic -- chopped fine
   2                    onions -- coarsely chopped
   1      cup           fresh parsley -- chopped
     1/4  teaspoon      ground allspice
     1/4  teaspoon      ground cinnamon
     1/2  teaspoon      dried oregano
   2      cups          coarsely-chopped fresh tomatoes
                        freshly-ground black pepper -- to taste
                        salt -- to taste

Preparation:

Cut the lamb into serving sized pieces. Heat a large frying pan and add the olive oil. Brown the cut-up pieces of lamb in two batches, on both sides. Season to taste with the salt and pepper. Place the meat in a 6-quart casserole along with the broth and wine, leaving the oil in the frying pan. Reheat the frying pan and sauté the garlic and onions until clear. Add the remaining ingredients, except the final salt and pepper, and sauté just until the tomatoes cook down a bit. Add this mixture to the casserole, along with salt and pepper to taste. Bring to a simmer, cover, and cook until the meat is very tender, about 1 1/2 hours. Comments: Lamb was raised in Greece from prehistoric times and remains the favorite meat of its people. The Greeks still have their own ancient traditions of eating lamb. This is a very common way of serving the favorite meat of Greece. Since it uses tomato we can assume the recipe is rather recent, only about 400 years old.