Lamb Stew Provencal

2 tablespoons vegetable oil
1 1/2 pounds lamb stew meat
1/2 teaspoon ground black pepper
1 onion, chopped
3 cloves garlic, crushed
1 (15-ounce) can whole tomatoes, drained, juice reserved
1/2 cup beef broth
1/2 cup red wine
2 teaspoons dried rosemary
2 carrots
2 celery ribs
1/2 cup uncooked rice
4 teaspoons lemon juice
3/4 teaspoon salt
2 tablespoons chopped fresh flat-leaf parsley

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 sauté 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 11/2 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. Makes 6 servings.