Lamb and Rice Soup with Chile Peppers and Lemon Wedges

Name: Lamb and Rice Soup with Chile Peppers and Lemon Wedges
Ingredients: 2 lamb shanks; 3 carrots (broken into 3‑inch pieces); 2 yellow onions (peeled and quartered); 2 stalks celery (broken into 3‑inch pieces); 10–12 clove garlic (peeled and lightly smashed); 1 teaspoon whole black peppercorns; 2 bay leaves; 5 quart (plus 3/4 cups) water (divided); 1 cup Arborio rice; kosher salt and freshly cracked black pepper (as seasoning, to taste); 3–4 Thai bird chile peppers (or to taste, sliced); 1–2 lemons (sliced into wedges)