Slow cooker love - simply take a half shoulder of lamb or a leg of lamb joint and brown in a large frying pan. Add to the slow cooker. Throw a few quartered red onions into the slow cooker, and you needn't even peel them, because you will be straining all those fabulous slow cooker juices afterwards. Add a few cloves of crushed garlic, bay leaves, sprigs of thyme and rosemary. This is herb love too - my pots of herbs have been very kind to me and seemed to thrive on a poor summer, well - it's good to know some things like poor summers.
Deglaze the frying pan with red wine, I used Shiraz but any full bodied red wine is ideal, bring to the boil and add to the lamb. Season with freshly ground salt and pepper. Cook on high for 5 hours or until falling off the bone, this way you don't need to use any butchery skills but can use two spoons to pull the lamb apart into reasonably sized pieces. Strain the slow cooker juices over a saucepan, add some redcurrant jelly to sweeten and thicken with a a few instant thickening granules, which are available from most supermarkets.
No photograph of the cooked lamb, because it never looks very photogenic when cooked, but what it lacks in looks it makes up for with taste, it is so delicious. You can use lamb shanks and these are equally delicious.