Roasted Bone Marrow Recipe
This bone marrow recipe is simply exquisite and includes simple, frugal ingredients which together create a sophisticated, unforgettable dish.
I’m a huge fan of consuming bone marrow (and other offal) for a number of reasons:
- You’re respecting the whole animal, rather than discarding parts that are less “popular”.
- As offal are less popular cuts of meat, the price is incredibly affordable.
- Most offal cuts are packed full of nutrients.
- Best of all – offal (can) taste amazing!
Later in the week I’ll be sharing another one of my favourite offal recipe – chopped liver, so make sure you’re subscribed so you don’t miss out on the recipe. (Click here to subscribe.)
The parsley topping is the perfect accompaniment. It breaks through the rich marrow and balances the flavours perfectly.
The recipe is inspired by the St John Restaurant bone marrow recipe.
Roasted Bone Marrow Recipe
- Marrow Bones
- Handful of chopped Parsley
- 1 Spring Onion, chopped
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Olive Oil
- Salt & Pepper to taste
- Sourdough, for serving
- Preheat the oven to 200C/400F and get out an oven proof dish.
- Place the marrow bones into the dish and place into the preheated oven.
- Cook for 15 to 20 minutes or until cooked and marrow is meltingly tender.
- To make the topping, combine together in a bowl the parsley, spring onion, lemon, olive oil and salt & pepper to taste.
- Mix the topping together and set aside for the flavours to develop.
- Once the marrow bones are cooked remove from the oven.
- Pop a couple of pieces of sourdough bread into the toaster and then top with the marrow and then the parsley mixture.
- Serve & enjoy!
Here’s the video where you can watch the dish being prepared, step by step:
Over to you – have you had bone marrow before? If not, I hope this recipe has inspired you to give it a try… you won’t regret it!
Subscribe to receive the FREE weekly newsletter, packed full of easy recipes and food inspiration plus exclusive, subscriber only content. Click here to Subscribe by Email.
