Heat oil inside a large, heavy-based saucepan over medium-high temperature. Add lamb. Prepare for two to three minutes both sides or until browned. Transfer to some plate.
Add onion, garlic clove, pancetta, carrot, celery and herbs to pan. Prepare, stirring from time to time, for ten to twelve minutes or until onion has softened. Add wine. Prepare for one minute. Add tomato paste, tomato, stock cubes and a pair of cups cold water. Stir to mix. Provide the boil. Return lamb to pan. Cover. Reduce heat to low. Simmer, turning midway during cooking, for just two hrs half an hour or until meat is tender. Transfer lamb to some large plate. Cover with foil to help keep warm.
Increase heat to medium. Bring tomato mixture towards the boil. Prepare, stirring from time to time, for fifteen minutes or until thickened.
Remove and discard fat and bone from lamb. Using 2 forks, coarsely shred lamb. Increase tomato mixture. Stir to mix.
Meanwhile, prepare pasta inside a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Transfer to some platter. Top with lamb mixture and parmesan. Serve.
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