For use steaks of lamb chops. Wash the meat, dry it, season with salt and pepper.

Onion cut into half rings, add the thyme and a few rosemary needles.

Celery clean from the outside, cut into pieces, quince clear from rough cored, cut into slices, carrots cut into large julienne diagonally.

To turn on the slow cooker program "Roasting", pour in a Cup of vegetable oil, put the meat and fry on both sides until Golden brown.

Then add onion, fry together with the meat, stirring occasionally, then add the quinces, celery, carrots. Sauté 10 minutes, stirring occasionally.

Pour in wine, add salt, pepper optionally, you can season with herbs de Provence. To enable the mode "Control", to set the temperature to 120 C, time 70 minutes, cook until the end of the program (in the cooking process to control the liquid in the bowl may need to add broth or water 50-100 ml!). When serving, decorate with greens.