Direction

1. Place lamb on a large cutting board or baking sheet. Using a knife, cut 16 (3/4-inch-deep) slits all over lamb. Stuff 1 garlic clove half into each slit. Rub 1 tablespoon salt evenly over lamb. Sprinkle evenly with 1 tablespoon turmeric and 1 teaspoon pepper; rub into lamb using hands. Sprinkle flour evenly over lamb.
2. Preheat oven to 450°F. Heat oil in a 12-inch-wide Dutch oven or deep pot over high. Add lamb, and sear on both sides until lamb is browned and crusty, about 6 minutes per side. Transfer lamb to a large plate.
3. Reduce heat under Dutch oven to medium-high. Add onions, and cook, stirring occasionally, until onions are golden brown and begin to soften, about 8 minutes. Add sun-dried tomato powder (if using), cumin, remaining 2 teaspoons salt, remaining 2 teaspoons turmeric, and remaining 2 teaspoons pepper; cook, stirring constantly, until fragrant, about 1 minute. Add wine and stock, and bring to a boil over medium-high. Cook, stirring occasionally, 2 to 3 minutes. Nestle lamb into onion mixture, and spoon about half of onions over lamb. Place bay leaves and cinnamon sticks around lamb. Cover Dutch oven, and cook in preheated oven 20 minutes. Reduce oven temperature to 375°F (do not remove lamb from oven), and braise 1 hour.
4. Carefully remove pot from oven. Remove and discard bay leaves and cinnamon. Flip lamb over. Cover and braise at 375°F until lamb is completely tender and braising liquid is thickened, about 1 hour and 30 minutes. Remove from oven; uncover and let rest 30 minutes.
5. Transfer lamb to a large cutting board; break into large chunks using tongs or a fork. Return lamb to Dutch oven, allowing braising liquid to coat lamb pieces.