Braised Lamb Shoulder

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One 4-pound bone-in lamb shoulder, tied with butcher’s twine

Kosher salt and freshly cracked black pepper

1/4 cup harissa

1/4 cup olive oil

1/2 teaspoon ground cinnamon

1 teaspoon zaatar

8 to 10 cloves garlic

2 sprigs fresh rosemary, chopped

2 sprigs fresh thyme, chopped

3 to 4 large carrots, cut into 1-inch pieces

1 large or 2 small bulbs fennel, cut into 1/2-inch wedges, leaving the cores intact

1 large sweet onion, like Vidalia, large diced

2 cups white wine

1 cup chicken stock, or more as needed

2 tablespoons chopped preserved lemon, plus more for garnish

4 Medjool dates, pitted and chopped, plus more for garnish

Chopped fresh mint, for garnish

Chopped fresh parsley, for garnish