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Preheat the oven to 160C.
Clean and cut the lamb into approximately 5cm small pieces and place into a deep-sided braising tray.
Scatter with the tomatoes, onion, parsley, sage, rosemary, chili, salt, and pepper.
Cut the garlic pieces into quarters and add to the tray.
Pour on the olive oil, wine, and water.
Pick up each piece of lamb and massage the flavors of the herbs, oil, and wine into the meat.
Sprinkle with the breadcrumbs and the Parmigiano, allowing some to coat the lamb out of the liquid to form a crust during roasting.
Place in the oven for 1 hour and 45 minutes until the lamb is tender and golden on top.
Remove from the oven and place in a serving dish, pouring the juices over the top of the lamb.