1.   Remove the lamb shanks with tongs, and when cool enough to handle, remove and shred the meat.

2.   Cut or shred meat into large bite-sized pieces.

3.   Remove the meat from the bone, and, using your fingers, finely shred the meat.

4.   Remove the skin from the chicken and shred the meat into bite-size strips.

5.   Shred meat coarsely by hand, or pull it with two forks.

6.   Shred meat into bite-size pieces.

7.   Shred the meat into bite-size pieces.

8.   Shred meat and return to pot to keep warm until serving.

9.   Shred meat using two forks, and return it to slow cooker.

10.   Trim fat from brisket, and using the tines of two forks, one in each hand, in a downward pulling motion, thoroughly shred the meat.