Step 1

Heat half the oil in flameproof slow- cooker bowl or large deep frying pan over high heat. Season lamb with salt and pepper. Add to bowl. Cook for 2 minutes each side or until browned. Transfer to a plate. Discard oil and wipe bowl clean.

Step 2

Heat remaining oil in bowl over medium- high heat. Add onion, fennel, garlic, bay leaf and rosemary. Cook, stirring, for 5 minutes or until softened. Add wine. Boil over high heat for 1 minute. Add tomatoes and stock. Season with salt and pepper. Return lamb to bowl. Transfer bowl to slow cooker. Cover. Cook on HIGH for 3 hours.

Step 3

Discard rosemary and bay leaf. Transfer lamb to a board. Add pasta to sauce, pushing pasta into sauce. Cover and cook on HIGH for 18 minutes. Meanwhile, using 2 forks, shred meat. Discard bones. Return lamb to slow cooker. Toss to combine.

Step 4

Serve ragu sprinkled with parmesan.