Heat a large frying pan and add the olive oil. Brown the cut-up pieces of lamb, in 2 batches, on both sides. Season with the salt and pepper. Place the meat in a 6-quart casserole, along with the broth and wine, leaving the oil in the frying pan.
Reheat the frying pan and sautÃ© the garlic and onions until clear. Add the remaining ingredients, except the final salt and pepper, and sautÃ© just until the tomatoes cook down a bit. Add this mixture to the casserole, along with salt and pepper to taste. Bring to a simmer, cover, and cook until the meat is very tender, about 1-1/2 hours.