Lamb and rosemary stew

SERVES 4 PREP + COOK TIME 8 HOURS 45 MINUTES

1.2kg lamb neck chops

⅓ cup (50g) plain (all-purpose) flour

2 tablespoons olive oil

1 cup (250ml) dry red wine (we used shiraz)

3 small onions (240g), sliced thickly

3 medium potatoes (600g), sliced thickly

2 medium carrots (240g), sliced thickly

2 tablespoons tomato paste

2 tablespoons finely chopped fresh rosemary

1 cup (250ml) beef stock

1 Toss lamb in flour to coat; shake off excess. Heat half the oil in a large frying pan on stove top over medium-high heat; cook lamb, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.

2 Add wine to the same pan; bring to the boil. Boil, stirring occasionally, for about 5 minutes or until liquid is reduced by half. Transfer to slow cooker. Add the onion, potato, carrot, tomato paste, rosemary and stock. Cook, covered, on low, for 8 hours.

3 Divide lamb and vegetables among plates. Spoon over a little cooking liquid to serve.