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Korean Yukhoe (Beef Tartare) - Chef Recipe by Joel Gangho Lee
A Royal Korean beef tartare in a modern setting.
8 raw lamb shanks
1 bunch fresh thyme
1 1/2 bunches fresh rosemary
20 g oregano
5 g salt
200 g gravy powder
Soften raw lamb shanks with 10 litres of water, one bunch thyme, one bunch rosemary, oregano and salt for 5 hours in a large oven bake tray.
Cook covered for 4 hours and uncover for last hour.
Make gravy sauce by adding 2 litres of water, gravy powder and half a rosemary bunch. Boil on the stove till thickened.
Serve with your choice of sides, best recommended with potato mash and broccolini.
Recipe provided by Restaurant 317