Connie’s notes
Grilled or roasted bone marrow is an appetizer and you will find it among many foreign cuisines. You can make it at home without too many issues. The trick is finding good bones with plenty of marrow inside.
The bone used in this recipe is from the leg. When you buy the bone, have the butcher machine slice it. Vertically, I suggest.
There is no need for exotic seasonings nor complicated combination of herbs and spices. Just like fresh oysters, grilled bone marrow is best when uncomplicated (and untainted) by too many flavors.
So, just place the grilled bone marrow on a plate with slices of lemon or lime on the side that can be squeezed over the fatty marrow. For a contrast in texture, add some finely sliced scallions.
To compliment the lemon and to get rid of the fatty sensation in the mouth (not nice once the bone marrow starts to get cold), add a small amount of freshly sliced mint leaves.
Note: A stovetop grill is used in this recipe. It is possible to cook the marrow in the oven. Turn the top heat on (broiler) and set the temperature at 400F or higher.
Equipment
- Stovetop grill
Ingredients
- 1 beef shank bone about eight inches long, split vertically
- salt
- pepper
- mint leaves
- lemon slices
Instructions
- Set the stove to the highest temperature, set the grill on top and heat.
- Place the beef shank bone haves, cut side down, and and sear the marrow for two to three minutes.
- Flip the bone halves and sprinkle salt and pepper directly on the exposed marrow.
- Cook for ten to twelve minutes (longer for larger bones).
- Transfer on a plate, sprinkle with mint leaves and serve with lemon slices on the side.
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