Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Sprinkle the lamb with salt and pepper. Add lamb to the pan; cook 4 minutes on each side or until browned. Remove from the pan.
Add garlic to the pan; saute 15 seconds. Add the wine to the pan; cook 2 minutes, scraping the pan to loosen browned bits. Stir in tomatoes; cook 2 minutes. Return the lamb to the pan. Cover the pan, reduce heat, and simmer for 1 hour. Turn the lamb over; simmer 1 hour or until the meat is done and very tender.
Place the lamb on a plate; cover loosely with foil. Skim the fat from the surface of the sauce. Bring to a boil; cook 10 minutes or until thickened.
Return the lamb to the pan; cook 4 minutes or until the lamb is thoroughly heated. Stir in chopped parsley.