In a large, non-stick sauce pan over medium-high heat, cook the bacon until it is starting to brown.
Add the vegetable oil and heat until shimmering.
Add the onion and carrot and cook for about 5 minutes, stirring occasionally, until the onion is beginning to soften.
Stir in the garlic and cook for about 1 minute, until fragrant.
Add the veal shanks and cook on all sides until starting to brown, a total of 5 - 10 minutes.
Stir in the red wine and bring to a boil.
Stir in the crushed tomatoes until simmering. Stir in the rosemary, salt and sugar.
Add the entire mixture to the slow cooker. Cook on LOW heat for about 8 hours.
Remove the veal shanks and shred the meat from the bones, removing all obvious fat.
Return the shredded meat and the clean bones to the pot with the sauce. Stir well to combine. Serve the Ragu sauce with pappardelle pasta.