Flemish Carbonnarde with Lamb

So traditionally Flemish Carbonnade is made with Beef, I use Lamb as you are pretty much guaranteed it will be super tender.  Lamb also has that little bit of fat in it that keeps it juicy and flavoursome. This is a real winter winner served with fries (Belgian Frits).  This is another LOW and SLOW cook in a Dutch Oven http://en.wikipedia.org/wiki/Dutch_oven  but worth it.  Here we go @making weekends count ... (serves 2 hungry food lovers)

1.2kg leg of lamb on the bone
Olive oil for rubbing
1tsp salt
1 tsp white pepper
3 tbsp oil
1 cup onions, finely chopped
4 cloves garlic, chopped
2 tbsp brown sugar
2 tbsp fresh parsley finely chopped
2 bay leafs
1 tbsp dried thyme, finely chopped
1 tbsp Speculoos / All Spice
1 bottle dark brown beer
300ml beef stock
1 tsp apple cider vinegar
1 tbsp water
1 tbsp Mazina/flour

Rub lamb with olive oil and generously season with salt and pepper
Add to a hot Dutch oven pot and brown all sides well
Remove lamb from pot and add onions, garlic, sugar, parsley, bay leaf, thyme, Speculoos, beer, stock and vinegar
De-glaze pan for2 min
Add lamb on top
Lid on and cook for 4 hrs at 150'c
When done gently remove lamb from the pot and cut off the bone in inch cubes
Strain liquid and add back to the pot
Mix water and mazina to make a runny paste and add to liquid
Gently heat though and stir until it thickens - you can add a few tablespoons of thick cream to the sauce if you want a little decadence
Add meat cubes and GENTLY heat though - you do not want to break the meat up

Serve with fries and a great beer draft for a perfect Belgian meal.