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Heat the oven to 150°C/130°C Fan. Pour the litre of water into a small casserole with a tightly fitting lid and stir in the gochujang paste until dissolved, then add the salt, allspice, cumin seeds and star anise. Add the lamb shank to the pot, and put over medium heat.
Cut the ginger into coins and add to the pot along with the carrot, peeled and cut into four, the bruised garlic cloves, and the halved shallots. Ensure the lamb shank is just covered with water, adding more if necessary.
Once it comes to a boil, clamp on the lid and cook in the oven for 2–2½ hours until the meat is very tender.
Transfer the lamb shank to a bowl, strain the liquid over it, leave to cool, then refrigerate overnight.
The next day, remove the solidified fat, shred the meat into a saucepan, pouring over the liquid. In another pan, bring water to boil for the pasta and cabbage.
Shred the cabbage. When the water is boiling, add salt and turn the heat on low under the lamb and broth to warm gently.
Add the pappardelle to the boiling salted water and when it’s 3 minutes away from being done, add the cabbage. Drain when cooked.
Divide the pasta and cabbage between two bowls, add the hot lamb, ladle the broth on top, and add chilli oil if desired.