Rich and hearty slow-cooked tomato sauce filled with fall-off-the-bone lamb!
Lamb Kapama is the Greek-style version of rich and delicious Sunday sauce that you can serve over pasta or rice. The prep is so quick and easy. Then, it cooks slowly until the lamb falls off the bone and the tomatoes have created a sweet, thick, and hearty sauce.
I cook this on my stovetop in one pot, but you can totally cook this in the slow cooker or your Instant Pot on the slow cooker setting. Low and slow is the only way to create the magic, and it’s totally worth it.
Why will I make Greek Sunday sauce often?
Warm spiced
Slow-cooked
Sweet and hearty
Tender lamb
Rich tomato sauce.
What kind of meat should I use?
I like to use lamb shanks because they have a lot of bone marrow and collagen that make such a delicious sauce. Cut them into smaller pieces to make it easier to fit into the pot and brown them. If you don’t care for lamb, beef shoulder also creates a rich, hearty sauce.
What veggies are in the sauce?
Onions -I typically use finely chopped red onion, but you can use yellow onion if that’s what you have.
Canned crushed tomatoes –Use the best quality you can find because it’s the base of the sauce.
Tomato paste -tomato paste tends to be bitter. That’s why you’ll see a drizzle of honey on the ingredients list.
What seasons the sauce?
Olive oil -this is for cooking the lamb and onions, so you can use a light-flavored oil. Just remember that it still needs to be a good quality oil because it adds to the sauce’s flavor.
Garlic cloves -smash them and peel the skin off while prepping. I add them to the sauce whole to get soft and sweet.
Salt and freshly cracked black pepper -a powerhouse duo that brightens all the flavors of the sauce.
Crushed red pepper flakes -we like a bit of heat, but you can add as much as your family enjoys.
Honey -balances out the bitterness of the tomato paste and the acidity from the canned tomatoes.
Dried crushed oregano -oregano tends to add a tiny bit of bitterness to dishes when you add it while cooking. So, I tend to add it to dishes at the end of the cooking process. You can choose, but for my Sunday sauce, I add it with all of the other spices because it mellows out the flavor of the lamb.
Bay leaves -this dried leaf adds so much herby flavor with hints of mint and pepper.
Cinnamon stick -my kids don’t care for cinnamon in savory dishes, but it goes so well with the cloves and allspice berries that I encourage you to use it at least once when making this. Yes… you’ll make this frequently.
Whole cloves -adds a warm, sweet flavor to the sauce and pairs perfectly with cinnamon and allspice berries.
Allspice berries -be sure to use the whole allspice berries and not the ground allspice. The flavor isn’t as strong as ground allspice and seasons the sauce better as it cooks slowly.
Parsley or gremolata for garnish -both provide a fresh punch to the hearty sauce.
How to cook the lamb?
Heat a large Dutch oven pot over medium heat and add the olive oil. Brown the lamb shanks on all sides and transfer to a plate.
How to make the sauce?
Reduce the heat or turn it off for a minute or two, and add the onions with the smashed garlic cloves and a pinch of salt. Cook over medium-low heat until soft and golden. Add the tomato paste and cook it down for a minute. Then, add the lamb and all of the remaining ingredients except the parsley. Rinse the tomato cans with about a cup of water and add to the pot. The lamb should be submerged in the sauce.
Bring to a boil and then reduce the heat to low. Cover the pot and simmer for 3-4 hours. The sauce should thicken, and the meat should be falling off the bone.
Remove the spices (cinnamon, cloves, and allspice berries) if they are easy to find.
What are the best garnishes for Sunday Sauce?
Something that I love to do when making rice sauces, whether cream or tomato-based, is to squeeze some lemon juice or balsamic vinegar over them. The acidity and the sweetness go so well together. I also like to sprinkle parsley over the top for garnish or spoon some gremolata over the dish. Gremolata takes everything to the next level.
What are some ways I can serve this Greek-style Sunday Sauce?
As I said, I would serve Sunday sauce over pasta, Mediterranean rice pilaf, or even thick mashed potatoes. You can really put it over anything, especially if you’re eating low-carb. Try cauliflower rice!
What can I serve the Lamb Sauce with?
I love to serve it with crusty bread, so I don’t miss a drop. I like to make Greek Village Bread or an easy crusty baguette. Sometimes, I’ll even use a pita pocket, and don’t put me in a room alone with a bowl of lamb sauce and cheesy stuffed pitas. Don’t forget to put out the feta and olives, and you can serve a Greek salad on the side to balance out the heartiness with a bit of freshness.
Can I make this ahead and freeze?
Yes! The lamb kapama freezes well. Once it cools to room temperature, transfer it to freezer-safe containers, and it will keep fresh and frozen for up to 3 months. Thaw overnight in the refrigerator and warm through before serving.
Watch the Video:
Lamb Kapama: Greek-Style Sunday Sauce
Ingredients
- 3 pounds lamb shanks, cut into smaller pieces
- 2 onions, finely chopped
- 1/4 cup olive oil
- 6 garlic cloves, peeled and smashed
- 2-3 tablespoons tomato paste
- 2 (28-oz/ 800g) canned crushed tomatoes
- 1 and 1/2 teaspoons salt or to taste
- 1/2 teaspoon freshly cracked black pepper or to taste
- crushed red pepper flakes to taste
- 1 tablespoon honey
- 1 heaping teaspoon dried crushed oregano
- 2 Bay leaves
- 1 cinnamon stick
- 3 whole cloves
- 5-6 allspice berries
- 1/4 cup finely chopped parsley or gremolata for garnish
Serve with:
- feta
- olives
- toasted bread
- pasta
- mashed potatoes
Instructions
Heat a large Dutch oven pot over medium heat and add the olive oil. Brown the lamb shanks on all sides and transfer to a plate.
Reduce the heat or turn it off for a minute or two and add the onions with the smashed garlic cloves and a pinch of salt. Cook over medium-low heat until soft and golden.
Add the tomato paste and cook it down for a minute.
Add the lamb and all of the remaining ingredients except the parsley. Rinse the tomato cans with about a cup of water and add to the pot. The lamb should be submerged in the sauce. Bring to a boil and then reduce the heat to low.
Cover the pot and simmer for 3-4 hours. The sauce should thicken and the meat should be falling off the bone.
Remove the spices (cinnamon, cloves, and allspice berries) if they are easy to find.
Garnish with parsley or with the gremolata and serve. Kali Orexi!
Notes
The lamb kapama freezes well. Once it cools to room temperature, transfer to freezer-safe containers and it will keep fresh frozen up to 3 months. Thaw overnight in the refrigerator and warm through before serving.
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Olga says
the lamb shanks are on a bone what do you mean to cut in small pieces
dimitra says
So, I have my butcher cut the shanks into smaller pieces so that they’re easy to cook and we also love the marrow!! When they’re cut, it’s easier to get the marrow out from the bones. Enjoy the sauce!!