Lamb Shanks Braised with Tomato

Preheat a large roasting pan over medium-high heat. Brush the mold with cooking spray. Sprinkle the lamb with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add the lamb to the skillet and cook for 4 minutes on each side or until lightly browned. Remove from the mold. Add garlic to skillet; simmer for 15 seconds. Add the wine; cook for 2 minutes, scraping off the pan to prevent browning. Add tomatoes; cook for 2 minutes. Return the lamb to the pan. Cover, reduce heat and simmer for 1 hour. Turn the lamb over; simmer for 1 hour or until the meat is tender. Place the lamb on a plate; cover loosely with foil. Remove the fat from the surface of the sauce. Bring to a boil; cook for 10 minutes or until thickened. Return the lamb to the pan; cook for 4 minutes or until the lamb is well warmed through. Sprinkle with parsley.