In a large skillet add 2 tablespoons of olive oil, the lamb shoulder seasoned with salt and pepper, then cook until the meat is browned for about 3-4 minutes on each side. Cut into ½-inch dice and transfer into a slow cooker.
In a medium skillet, add bacon (or pancetta) and anchovy fillets and cook until sizzling. Add carrots, onion, celery and cook over medium-low heat, stirring occasionally until softened for about 6-7 minutes. Add the red wine, bring to boil on high heat, keep stirring until the wine is reduced by half. Transfer into a slow cooker.
Pour in Marzano tomato, tomato paste, chicken stock, bay leaf, thyme and rosemary into the slow cooker. Cover the slow cooker with the lid and cook for about 6-7 hours on low heat.
Season with salt and pepper to taste. Served with pappardelle or creamy polenta, fresh chopped parsley and Stella Parmesan Cheese.