Lamb shanks with risoni and feta

Lamb shanks

• 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

Feta topping

• 2 garlic cloves
• 4 sprigs fresh flat-leaf parsley, leaves only
• 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)