The first time I tasted bone marrow, it was a complete and utter accident. Coincidentally, my newfound love of this fatty delight was precipitated by the first time I cooked one of my now favorite dishes, Osso Bucco. After devouring a slow cooked veal shank in what might have been record time and at the insistence of one of my culinary instructors, I sucked out the bone marrow infused with the flavorful sauce and was completely caught off guard by just how delicious of a carnivores delight it was.
It was buttery. It was meaty. It was melt in your mouth rich. Ever since then I have routinely developed new ways to use and infuse this fatty goodness in dishes. It makes for a great snack simply roasted and spread on some garlic toast, sometimes mixed with a sharp and tangy blue cheese. It’s great paired with a bright and acidic salad. It’s lovely to cook eggs and vegetables with it but by far, my favorite way to use it, has been to make a roasted bone marrow compound butter.
Butter makes everything better in general, but combining it with the meaty buttery texture of bone marrow is an out of this world treat.
For those who know me well, they know that I am easily pleased simply by a good piece of bread and butter. If I was to plan my last supper – it would not be complete without a fresh crusty baguette and soft spreadable butter.
I keep a variety of compound butters in my fridge. They’re a great way to use up extra bits of ingredients that are about to spoil – from herbs, to garlics and onions, fruits, vegetables, nuts…The possibilities are endless and the ease with which they allow you to add an extra punch any dish makes keeping a rotation on hand a must in my kitchen.
Typically I prefer my bones cut the long way, which your butcher should be more than willing to do, but in a pinch, your local grocery store usually sells inexpensive packages of bones cut horizontally and those can work just as well.
- 2 Sticks of Unsalted butter
- 4 lbs. of Bones with marrow (ideally sliced length-wise but horizontally works just fine)
- 3½ Tablespoons of chives, minced
- 4 cloves of garlic, minced to a paste
- 2 Tablespoons fresh squeezed lemon juice
- salt and pepper to taste
- Preheat an oven to 250
- Place the bone marrow in a non-stick roasting pan
- slow roast for approximately 1 hour
- Turn oven temperature up to 425 and roast for another 15 minutes
- reserve any rendered fat in a small bowl and set aside until set.
- When the bones are cool enough to handle, remove the remaining marrow from the center of the bones.
- In a stand mixer, whip 1 cup of butter until soft and creamy.
- Add the reserved fat and whip on medium speed until incorporated
- add marrow, chives, garlic paste, lemon juice.
- Whip until incorporated evenly.
- season with salt and pepper to taste
- transfer butter to parchment paper and roll it up like a tootsie roll.
- Put in freezer until solid.
If you make this recipe be sure to tag your pictures #DrinksAndNoms