Heat the olive oil in a heavy-based saucepan over medium–low heat. Add the onions and sauté for 5–10 minutes, or until lightly browned. Remove to a plate using a slotted spoon and set aside.

Increase the heat to medium. Add the lamb to the pan and cook in batches for 3–5 minutes on each side, or until well browned, adding a little extra oil if necessary. Remove to a plate, reserving any pan juices.

Return all the meat, onions and any juices to the pan. Stir in the garlic, rosemary sprigs, oregano, wine, stock, cinnamon sticks, bay leaves, vinegar, tomato paste and tomatoes, then bring to a simmer. Season well with sea salt and freshly ground black pepper, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.

Stir in the honey and cook for a further 15 minutes, then discard the cinnamon sticks.

Serve the stifado scattered with crumbled feta, with crusty bread.