Ingredients

For the lamb:

• 6 pounds bone-in lamb shoulder, lamb shank, or a combination of the two, cut into 3- to 4-inch pieces
• Freshly ground black pepper
• 3 tablespoons Greek olive oil
• 1 medium yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 2 teaspoons dried oregano
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt, plus more for seasoning the lamb
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 2 cups canned tomato sauce
• 2 cups plus 6 tablespoons water
• 2 bay leaves
• 2 tablespoons cornstarch

For the pasta:

• Salt
• 1 pound #5 Greek macaroni, such as Misko
• 2 tablespoons Greek olive oil
• 2 ounces aged myzithra cheese, finely grated

Description

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