Lamb ragu with red wine and herbs

Ingredients:

• 1 tablespoon olive oil
• 1.7kg Lamb Shoulder, bone in
• Salt and pepper
• 100g bacon, coarsely chopped
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 carrots, peeled, finely chopped
• 1 celery stalk, finely chopped
• 3/4 cup (185mls) red wine
• 2 x 400g cans Tomatoes
• 1 cup (250ml) chicken stock
• 2 sprigs rosemary
• 2 sprigs flat-leaf parsley
• 4 sprigs thyme
• 2 sprigs oregano
• Cooked fettuccine, to serve
• Flat-leaf parsley leaves, extra, to serve 

 Method:

1. Heat half the oil in a large frying pan over medium-high heat. Season the lamb with salt and pepper. Cook lamb for 4-5 minutes each side or until browned. Transfer to a plate.
2. Heat the remaining oil in the pan. Reduce heat to low. Add bacon, onion, garlic, carrot and celery and cook, stirring, for 5-7 minutes or until vegetables start to caramelise. Add the wine. Bring to the boil and cook for 2 minutes. Place lamb in a 5-litre capacity slow cooker. Add the bacon mixture, tomatoes and stock. Stir to combine. Season with salt and pepper. Tie the herbs together with kitchen string and add to slow cooker. Cook on low for 6 hours or until the lamb is tender and falls off the bone.
3. Remove the lamb from the slow cooker and use 2 forks to shred the meat. Discard the bone. Return lamb to the pot and stir to combine. Divide fettuccine and ragu among serving bowls. Sprinkle with parsley leaves to serve.