Heat oil in 4-quart, heavy saucepan over medium-high heat; add lamb and brown on all sides. Remove and season with pepper.
Add onion and garlic to the pan and saute about 5 minutes to soften; drain.
Return lamb to pot. Add reserved tomato liquid, broth, wine and rosemary. Cover tightly and simmer until the meat is tender, about 1½ hours. Remove meat from pan and set aside. Skim surface of mixture in pan to remove any excess fat.
Meanwhile cut carrots and celery into thin strips; add to pan along with rice. Simmer, uncovered, for 20 minutes or until vegetables are tender-crisp, adding water if necessary.
Return lamb to the pot along with the whole tomatoes, lemon juice and salt; cook until heated through. Garnish with chopped parsley to serve.