Season the lamb with salt and pepper. In a frying pan over medium-high heat, add the bacon and fry until crispy. Once crispy, remove and put to the side.
Add the lamb and brown on all sides. Once browned, put to the side. In the same frypan, add the red wine and cook for 2-3 minutes, continually stirring. Make sure you are scraping the bottom of the pan.
In the slow cooker, add the lamb, bacon, red wine, onion, garlic, carrots, celery, rosemary, thyme, tomato paste, crushed tomatoes, bay leaves and finally the beef stock.
Cook on low for 8 hours. Remove the lamb from the slow cooker and shred using two forks. Once shredded, return the shredded lamb to the slow cooker. Cook pasta until al dente then add to the lamb mixture.
Combine, season with salt and pepper, serve and enjoy.
