Lamb and red wine casserole

I know its not the prettiest photo (this is before cooking) but this meal was super easy and delicious. I used to make a lot of soups and stews in my Le Crueset casserole pot but now that I have a slow cooker, I have been wanting to make better use of it. This recipe was the perfect jumping off point.

Lamb and red wine casserole.

6 large lamb loin chops
1 large onion diced
2 cloves of garlic chopped
3 carrots chopped
2 cups of red wine
1 tbs tomato paste
1 1/2 cups of beef stock
2 sprigs of rosemary
2 springs of thyme
2 tins of borlotti beans

Season some flour and lightly coat the chops before browning them in a frying pan. Remove and place in the slow cooker.
Saute the onion until translucent in the same pan then add the garlic and carrots, cook for a few minutes until softened.
Add to the slow cooker and pour in the wine, beef stock, tomato paste.
Add the herbs and cook on high for 6 hours until the meat falls off the bones.
Add the drained borlotti beans and cook for as long as necessary until the sauce has reduced.

Serve over mashed potatoe.