Preheat oven to 375F. In a bowl, combine vegetables, herbs and salt and pepper. Heat half the mixture in a large oven-proof casserole. Brown lamb in a skillet and add to casserole. Deglaze skillet with white wine and add wine to casserole. Cover with remaining vegetables and add enough water to almost cover vegetables. Bring to a boil. Cover and cook in oven for 30 minutes. Remove lid and cook for 1 hour more or until lamb is tender. Add extra water if dish seems too dry. Garnish with parsley.