Heat olive oil (2 tbsp) in a large, heavy-based pot. Fry sliced brown onion (1 large) and baby onions (12) until starting to soften, then remove to a plate.
Fry lamb shoulder (1.5kg cut into 4-5cm/2" pieces) in batches until browned then add to the plate with the onions. When the last of the lamb is finished browning, add reserved lamb and onions back to the pot.
Add garlic cloves (4 - crushed) and fry for 30 seconds.
Then add in tomato paste (2 tbsp), ground cumin (2 tsp), fresh rosemary (1 teaspoon - finely chopped), ground cloves (¼ tsp), and cinnamon (a pinch) then fry for a further minute.
Add red wine vinegar (1 tbsp) and dry red wine (375ml) to the pot and simmer to reduce by about a third.
Add tinned cherry tomatoes (1 x 400ml tin - tomatoes broken up slightly), beef stock (375ml), and fine salt (1 tsp) then simmer with the lid on but slightly ajar (see my notes) for 1½ hours or until lamb is tender. Add more cinnamon or salt as required then serve.