We started with a beef shank. We seasoned it with salt. We put it on a baking rack set in a sheet pan in the refrigerator. The air dried the surface of the shank and the time allowed the salt to penetrate the meat. After 3 days, we nestled the shank in a bed of kimchi. We roasted the shank for 7 hours at 250°F. We occasionally basted and rotated the meat. Mostly we waited. When the shank was browned and falling off the bone, we pulled the pan from the oven. We let the meat rest for 30 minutes. We carved the shank and served it with the roasted kimchi on a bed of mashed potatoes.
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