I remember as a child when we would gather for lunch and it was a marag, or Iraqi stew of some sort. Lucky was the one who got a piece of meat with a bone marrow!Being children, we didn’t give a second thought to tackling this delicacy with out hands and trying to suck the marrow out! The adults, being more civilized than us, would use the tip of a knife to ease the marrow from the bone.
So it really shouldn’t have surprised me when I saw a blogger presenting roasted bone marrow on her blog, and it certainly pleased me. It’s no different than the bread and butter presented to diners in restaurants before their meal, and much, much more delicious and beneficial.
Ask the butcher for these, and to prevent any sucking, make sure that he saws the bones lengthwise in half and make an elegant affair of this.
I made some green sauce and crusty bread to go with, but next time I’m replacing the sauce with pesto.
Very cheap, very simple and easy to make, and very memorable indeed.
Bone marrow, halved lengthwise
Salt and pepper
Preheat oven to 390F.
Put the bones into a pan, marrow side up.
Sprinkle with flaked salt and a grind of pepper
Put to roast for about 20-30mins, keeping an eye on them, once they’re brown and bubbling they’re done.
Serve with crusty bread and a fresh green pesto to go with.