Lamb And Rosemary Stew - cooking recipe

Ingredients

2.5 lb lamb chops
1/3 cup all-purpose flour
2 tbsp olive oil
1 cup dry red wine
3 None onions, thickly sliced
1 1/4 lb potatoes, thickly sliced
2 None carrots, peeled, thickly sliced
2 tbsp tomato puree
2 tbsp finely chopped fresh rosemary leaves
1 cup beef stock

Preparation

Toss lamb in flour to coat, shaking off excess. Heat oil in a large frying pan over medium-high heat. Working in batches, cook lamb until browned on both sides. Transfer to a 4.5-quart slow cooker.
Deglaze pan with wine and bring to a boil. Boil, stirring occasionally, for 5 mins, or until liquid is reduced by 1/2. Transfer to slow cooker. Add remaining ingredients to slow cooker and cook, covered, on low for 8 hours.
Divide lamb and vegetables between serving plates. Spoon a little cooking liquid over top to serve.