Peel and dice the onions, carrots, garlic and celery.
Risne the beef shoulder, pat dry and place in a pot or bowl. Add the cinnamon, rosemary and vegetables. Add enough wine and vinegar so that the meat is covered. Marinate overnight.
Remove the beef from the liquid, pat dry. Drain the vegetables and collect the wine. Brown the meat in hot oil on all sides. Add the vegetables and fry briefly. Stir in the tomato paste and deglaze with a little red wine. Let it reduce and add the red wine mixture. Add broth, cover and cook in a preheated oven at 160°C (approximately 320°F) about 2.5 hours. Occasionally spoon some of the juices over the meat and turn the meat to keep it moist.
Remove the meat from the roasting pan and let it rest wrapped in aluminum foil. Boil down the sauce and add the peeled shallots. Add the parsley and return the meat. Cook together about 15 minutes, until the meat is fork tender. Season sauce with salt and pepper. Serve the roast beef with sauce.