Heat oil in a large skillet over medium high heat. Brown lamb all over.
Place the browned lamb and all the ragu ingredients in the slow cooker. Set to cook 5–6 hours high or 8–10 hours low.
Remove the lamb and shred it using two forks. Return the meat in the sauce.
Cook the pasta (80–110g per person) in plenty of salted boiling water per package instruction.
Serve the ragu over pasta, garnished with parmesan and parsley.