Roasted marrow bones with gremolata on toast

Roasted Marrow Bones with Gremolata

Some people call roasted bone marrow “God’s butter” for its deeply beefy flavor and creamy, unctuous texture. The gremolata, with its bright lemon peel, parsley, and serrano, balances the richness of the marrow. Roasted marrow bones are considered rustic cuisine because of their simplicity and the fact that they’ve been a staple for farmers for hundreds of years, but they make an elegant and impressive appetizer for any dinner. 

Serves 2-3 

  • 1 ½ pounds Panorama Organic marrow bones
  • ½ cup finely chopped flat-leaf parsley
  • 3 garlic cloves, finely minced
  • 2 tablespoons finely minced shallots
  • 1 serrano pepper, finely minced
  • Zest of 1 lemon
  • 3 tablespoons olive oil
  • ½ teaspoon flaky sea salt
  • 2-3 grinds black pepper
  • 1 French baguette, sliced and toasted

Heat the oven to 450 degrees F. Line a baking sheet with foil and stand the bones up on the sheet. If one end of a bone is bigger than the other, place the larger side down. Roast the bones for 12-15 minutes, until the bones are browned and the marrow is crusty on top and starting to separate from the bone. Pay attention and don’t over-roast, or the marrow will melt out of the bone.

While the bones are in the oven, make the gremolata. In a small bowl mix together the parsley, garlic, shallots, serrano, lemon zest, and olive oil. Finish with the sea salt and freshly ground black pepper. 

Slice and toast the bread.

Remove the bones from the oven and top each with a spoonful of gremolata. Serve with the toast. 

Provide each diner with a small knife, like a butter knife, to pull the marrow from the bone. Spread on toast with the gremolata.

marrow bones, carrots, celery, garlic, potatoes, kale leek

Vegetable Beef Bone Broth

This delicious and satisfying broth combines all the vitamins and minerals of a variety of vegetables with the nutritious benefits of organic, grass-fed beef bones. It’s a simple process, and while it takes a while, it’s not all that labor intensive—just some chopping at the beginning and then a long, slow simmer on the stove. It’s not necessary to peel the vegetables, just chop them into chunks. You can use pretty much any vegetables you have on hand. Drink the broth as is; use it for cooking rice, quinoa, or other grains; or make it a base for a hearty soup. It freezes well, so you can make it once in a while and store it for an easy lunch or dinner.

Makes 6 quarts

  • 1 ½ pounds Panorama Organic marrow bones
  • 6 carrots
  • 2 yellow onions
  • 1 leek, white and some of the green
  • 1 bunch celery
  • 1 pound red potatoes
  • 1 yam
  • 6 large garlic cloves
  • 1 bunch flat-leaf parsley
  • 1 bunch spinach
  • 1 bunch kale
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 1 tablespoon sea salt
  • Juice of 1 lemon

Heat the oven to 450 degrees F. Line a sheet pan with foil and place the bones on the pan. Roast for about 10-12 minutes or until the bones are browned. Remove from the oven and set aside.

While the bones are roasting, wash the carrots, onions, leek, celery, potatoes, yam, garlic, parsley, spinach, and kale. Cut everything into large chunks. There’s no need to peel anything, including the onions and garlic.

Place the chopped vegetables into a large stockpot. Add the marrow bones and any drippings from the roasting pan. Cover with water, about 8 quarts. Stir in the peppercorns, bay leaves, sea salt, and lemon juice. 

Cover and bring to a boil over medium high heat, then reduce heat and simmer slowly for 8-12 hours. Check occasionally to make sure there’s still plenty of water covering the vegetables. The longer the broth simmers, the more flavor and nutrients are extracted.

When the broth is done, remove from heat, uncover, and let sit for a while to cool a bit. With a slotted spoon, pull all the vegetables and marrow bones out of the broth. Discard. Strain the broth through cheesecloth and put into containers for storage.

Freeze for up to six months.