For cooking, I used lamb steaks on the bone. Wash the meat, pat dry, salt and pepper.
Cut the onion into half rings, add thyme and a few rosemary leaves.
Peel the celery from the outside, cut into pieces, peel the quince from the coarse core, cut into slices, cut the carrots obliquely into large strips.
Turn on the "Frying" program on the multicooker, pour vegetable oil into the bowl, put the meat and fry on both sides until golden brown.
Then add onions, fry together with meat, stirring occasionally, then add quince, celery, carrots. Fry for 10 minutes, stirring.
Pour in the wine, salt, add pepper, you can additionally season with Provence herbs. Turn on the "Multi-cook" mode, set the temperature to 120 C, time - 70 minutes, cook until the end of the program (during the cooking process, control the liquid in the bowl, you may have to add broth or water 50-100 ml.). When serving, decorate with herbs.