Cut the lamb shoulder into 4-8 oz. size pieces. Season with Kosher salt. Place in large bowl, cover and refrigerate overnight.
Preheat the oven to 275 F
In a large Dutch Oven, heat olive oil over medium heat. Add the garlic, stirring occasionally for about 3 minutes or until softened. Add the wine and rosemary, increase heat to high and boil for about 8 minutes or until almost all the wine has evaporated.
Add the tomatoes and cinnamon. Bring to a boil and then remove from heat.
Add the lamb pieces distributing them evenly in the Dutch Oven and spoon the sauce over the meat. Cover the pot and bake in the preheat oven for about 3-1/2 hours or until meat is tender and shreds easily.
Remove the pot from the oven and let lamb cool in the braising sauce. Once cool, transfer lamb pieces to a cutting board and shred the meat into large pieces. Remove and discard any fat or connective tissue. Skim the fat from the sauce and remove the rosemary sprigs. Taste for seasoning and add salt if needed.
Serve over gnocchi. Drizzle with extra virgin olive oil, chopped parsley, and grated pecorino cheese.