Preheat the oven to 250F.

Mix the cumin, 3 teaspoons of salt, and garlic in a small bowl and rub this mixture all over the lamb shoulder. 

Heat 2 tablespoons of olive oil in a dutch over over medium-high heat. Add the lamb shoulder and sear on all sides until golden brown, about 5 minutes per side. Transfer lamp to a plate. Add the 2 remaining tablespoons of olive oil and the chopped onions, and saute until the onions are golden brown, stirring occasionally, about 5 minutes. Add the garlic and saute until softened, about 2 minutes. Add the sugar, 1 teaspoon salt, and thyme, and stir to combine. Return the lamb to the pot and add 4 tablespoons of water. Place a lid on the pot and bring the liquid to a simmer. Transfer the pot into the oven and cook for 5 hours. 

Take the pot out of the oven and stir very gently. Add the peas, artichoke bottoms, honey, lemon juice and lemon zest and mix very gently. Cover with the lid and cook until the vegetables are cooked through and the lamb is extremely tender, about 45 minutes-1 hour. If there is too much juice/sauce in the pot, transfer the lamb onto a plate. Increase the oven to 450F and broil the juices uncovered for 10 minutes until reduced.

Make the spice mix: Add the cumin, garlic powder, salt, lemon zest and cinnamon to a small bowl and mix to combine.

Make the chopped olives: Add the chopped olives with oil, thyme, oregano, and rosemary to a bowl and mix to combine.

Make the confit red onion in vinegar: Heat the olive oil in a 12-inch frying pan over medium heat. Add the sugar into the oil and stir continuously until it becomes amber colored, about 7 minutes. Add the onions in 3 equal batches, stirring to combine after each addition. Add the black pepper and star anise, and saute until the onions are golden brown and tender, about 5 minutes. Add the vinegar and saute for 3 more minutes. Lower the heat to medium low and cook the mixture down until the flavors have nicely mellowed, about 20-30 minutes. Remove the star anise and let cool for 15 minutes.

To serve, plate the vegetables from the pot with the lamb on the bottom of a serving platter. Gently place the cooked lamb on top. Pour the cooking juices over the lamb and vegetables. Serve hot with the the spice mix, chopped olives, confit red onions, and pomegranate jam on the side as optional toppings. Serve immediately.