Lamb stewed in a slow cooker

1. Wash, dry and chop the lamb coarsely.

2. My quince and celery root, peel them, remove the cores from the quince. Both quince and celery root are cut with plates.

3. Peel the onion, cut into rings.

4. Turn on the slow cooker, the "Frying" mode (or "Multi-cooker"), pour olive oil into the bowl, warm it up.

5. Put the onion in a bowl, stirring, fry it for 3-4 minutes.

6. Add meat to the onion, fry it for 12-15 minutes, not forgetting to stir.

7. Put the celery and quince in a bowl, mix, and continue to cook everything together for 3-4 minutes.

8. Pour the wine, mix.

9. Season with salt, pepper, a mixture of Provencal herbs, stir again.

10. Close the lid, turn on the "Stewing" mode, on which we cook the dish for 40 minutes.

11. The finished dish is laid out on plates, decorated with basil and served on the table.

Bon appetit!