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marin3r
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Preheat oven to 210 c.
Place the onion rounds on the base of your roasting pan then place the lamb on top (fat side up).
In a small bowl mix together olive oil, finely chopped rosemary, dried oregano, ground cumin, garlic and salt.
Rub the oil and herb mixture all over the lamb (including underneath) and pour the beef stock and water into the pan around the lamb.
Bake uncovered for 45 minutes.
Turn the oven down to 100c, remove the lamb from the oven and cover it tightly with a layer of baking paper then 2 layers of foil (see my notes).
Bake for 12 hours or until lamb is super tender when checked (it should pull apart just with a fork).
Strain the braising liquid, discarding any solids and skim off fat).
Place 250ml (1 cup) of the braising liquid into a small saucepan over medium heat and bring to a simmer (see my notes).
Combine the corn flour and 1 tablespoon of tap water in a small bowl and mix until smooth to make a slurry.
While stirring the braising liquid continuously, slowly pour in the corn flour slurry. Continue to simmer for another few minutes to thicken then add salt to taste.