Lamb shanks with risoni and feta

Name: Lamb shanks with risoni and feta
Prep time: 30 min
Cook time: 3 h 50 min
Total time: 4 h 20 min
Cuisine: European, Mediterranean
Ingredients: 20 g olive oil, plus extra for frying; 1 tsp salt, plus extra for seasoning; 1 tsp ground black pepper, plus extra for seasoning; 3 pieces lemon peel (approx. 1 x 10 cm strips), no white pith; 4 sprigs fresh flat-leaf parsley, leaves only; 4 garlic cloves; 2 eschalots (approx. 50 g); 130 g dry white wine; 700 g tomato passata; 400 g water; 1 tbsp Chicken stock paste (see Tips); 50 g tomato paste; 6 lamb shanks; 100 g plain flour; 200 g carrot, cut into pieces (1-2 cm); 200 g zucchini, cut into pieces (1-2 cm); 100 g pitted green Sicilian olives; 220 g dried risoni pasta; 2 garlic cloves; 4 sprigs fresh thyme, leaves only; ¼ tsp dried chilli flakes; 30 g olive oil; 20 g lemon juice; 200 g feta cheese, cut into cubes (2 cm)