1.Preheat oven to moderately slow (160°C/140°C fan-forced).
2.Toss lamb in flour, shake away excess flour. Heat oil in a large, flameproof baking dish; cook lamb until well browned all over.
3.Add garlic to dish, cook until fragrant, but not coloured. Add wine to dish; boil until almost evaporated. Stir in tomatoes, paste and stock; bring to the boil. Cover dish tightly with foil; transfer to the oven and cook for 2 hours.
4.Add risoni and zucchini to dish; cook, covered, for a further 40 minutes or until tender. Stir in parsley and rind.
Wine match: rich, robust food needs a full-bodied wine, so go for a cabernet sauvignon or cabernet blend. Not suitable to freeze or microwave.Note