I'm intrigued by the Lamb Shanks with Wide Noodles, but confess that I had to read steps 5, 6, and 7 several times to get a clearer sense of how to proceed to make this "soup"? I found that instructions for the meat, and for the cabbage and noodles, were blurred together and slightly confusing. Also, I say "soup" because I'm not clear on the final result of this dish. Using 4 cups of broth for the lamb - and thereafter, ladling that broth over the lamb, cabbage and noodles - it seems like soup. But perhaps, it's meant to be more like a (dryer/thicker) stew? Please clarify.
Nigella's Wide Noodles With Lamb Shank In Aromatic Broth (from COOK, EAT, REPEAT) is a noodle soup, almost in the style of a ramen bowl, rather than an actual stew. The broth is a thinner flavourful stock rather than a thick gravy and is ladled over the bowls of meat, vegetables and noodles just before serving.
The method is written in "real time", so it gives steps where things do have to be done at the same time, particularly when the bowls are being assembled. But essentially these steps are: removing the fat from the chilled broth, removing the meat from the bone and heating the lamb meat in the stock. At the same time a saucepan of salted water is boiled and this is used to cook the noodles and shredded cabbage. When these are cooked they are drained, transferred to bowls with the reheated lamb meat and the hot stock is added along with some chilli crisp, if you have it.