Brown the lamb. Heat 1 tablespoon olive oil in a large, deep, heavy skillet over medium-high heat. Add the lamb in a shallow layer and leave undisturbed for 3–5 minutes, until deeply browned and it releases easily. Turn in sections and brown for another 3–5 minutes. Transfer to a plate with a slotted spoon.

Deglaze the pan. Pour off the excess fat, leaving about 1 tablespoon. Add the red wine and simmer for about 1 minute, scraping up the browned bits.

Soften the onion. Add the remaining 1 tablespoon olive oil and reduce the heat to medium. Add the onion and a generous pinch of salt. Cook, stirring often, for about 5 minutes. Reduce the heat to low and cook uncovered for another 10–15 minutes, stirring occasionally, until very soft and lightly browned.

Build the sauce. Meanwhile, cut the tomatoes into smaller pieces using kitchen shears pointed down into the can. Add the garlic to the onion and cook for 1–2 minutes, until fragrant. Add the tomatoes and their juices, cinnamon, thyme, salt, and pepper. Bring to a gentle boil, then reduce to a simmer and cook until slightly reduced.

Simmer the stew. Return the lamb and any accumulated juices to the pan. Add ¼ cup water, the drained chickpeas, and olives. Bring to a simmer and cook for about 20 minutes, until thickened and the lamb is fully cooked to 160°F.

Finish and serve. Remove the thyme stems. Stir in the fresh oregano, parsley, and juice of half the lemon. Taste and adjust the seasoning. Serve with charred pita or bread, or over rice or couscous, finished with crumbled feta or a dollop of Greek yogurt.