Trim fat from lamb and cut meat into 1-inch cubes. In an ovenproof Dutch oven combine lamb, undrained tomatoes, the 3/4 cup water, wine, parsnips, green beans, carrots, onion, rosemary, salt, pepper, and garlic. Bake, covered, in a 350 degree F oven for 1-1/4 to 1-1/2 hours or until lamb is tender. Remove Dutch oven from the oven to the range top.
Meanwhile, combine cornstarch and the 1/4 cup water. Stir into Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. To serve, dollop some of the yogurt atop each serving. Makes 6 servings.