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Heat oil in a large frying pan over high heat. Season. In 2 batches, cook lamb for 3 minutes each side or until well browned. Transfer to a slow cooker.
Add butter to the pan and stir until it bubbles. Add onions. Reduce heat to medium and cook, stirring often, for 2 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until aromatic.
Add tomato passata, stock, white wine, Worcestershire sauce, soy sauce, rosemary sprigs and bay leaves. Bring to a simmer. Pour over lamb in the slow cooker. Cover and cook on Low for 8 hours (or High for 4 hours) or until lamb is fall-apart tender.
Combine cornflour and water in a small bowl. Add to the slow cooker and stir to combine. Cover and cook for 20 minutes or until the gravy has thickened. Season. Remove rosemary stalks and bay leaves and discard. Use 2 forks to shred the lamb. Sprinkle with chopped rosemary, to serve.