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1
Place lamb in a heavy sealable plastic bag.
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2
Combine wine, 1 tablespoon oil, 2 tablespoons vinegar, rosemary, garlic and salt and pepper to taste in a bowl and add to bag.
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3
Seal and refrigerate 3 to 4 hours.
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4
(Lamb can be marinated in a bowl, but more wine might be needed.)
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5
Remove lamb from marinade.
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6
Strain marinade, separately reserving the garlic and rosemary, and the marinade.
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7
Heat 1 tablespoon oil in a heavy casserole large enough to hold lamb.
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8
Add onion, saute on low until softened, and stir in Aleppo pepper, cumin and cinnamon.
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9
Add garlic and rosemary leaves (no stems) from the marinade.
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10
Add 1 1/2 cups of the marinade and boil down until nearly evaporated.
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11
Heat oven to 300 degrees.
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12
Place lamb in casserole.
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13
Add remaining marinade.
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14
Cover and cook 2 hours, until tender.
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15
Meanwhile, heat remaining oil in a skillet.
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16
Add pepper strips and cook, stirring, on high heat until soft and lightly seared.
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17
Lower heat, stir in remaining 2 tablespoons vinegar and the honey.
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18
Season with salt and pepper, remove from heat and set aside.
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19
When lamb is tender, transfer it to a serving platter.
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20
Heat sauce on top of stove, stir in tomato paste and season as needed with salt and pepper.
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21
Spoon around meat, scatter pepper strips on top and scatter on parsley.
