Roasted Bone Marrow and an "Anthony Bourdain Moment"

A while ago, my husband wanted to have an "Anthony Bourdain Moment", as he called it.  He bought what he thought would work for a Roasted Bone Marrow recipe, Oxtail.  However, that wouldn't work so I made Oxtail Soup.

The other day, my former-fast-food-junkie husband found 2 packs of Beef Shank Bones at the local butcher, for a total of 5 pieces.  He called me excitedly on the phone "I found it!  I found the bones!  What else do I need for it?"

I have been thinking about this recipe for a while, since he has been raving about watching the episode where Bourdain talks about eating Roasted Bone Marrow, at I believe it was St. John Bar and Restaurant.  So, I spouted off the ingredients and he hunted for them at the local ethnic store.

Once we cooked the recipe as close to the show as possible, my father was excited to eat it.  Apparently, he ate this growing up and I did as well.  I took one whiff and I was transported back to my childhood.  I took another and my eyes closed and I forgot about making sure the kids ate without making a mess. 

By the way, yes, I did give them each a piece of toasted French Bread smeared with the marrow and some of the salad on top.  And they did eat some of it as well, and rather enjoyed it.

My husband?  He loved slurping out the melted fat parts with a straw but didn't care for the gelatinous parts, which I happily ate for him.  Would he eat it again?  That man is planning on buying at least 10 the next time we make it.

Before you turn your nose up at Bone Marrow, I have to point out that scientists believe that the reason why our brains suddenly grew up in size was because we began to eat bone marrow from animals.  Also, some believe it may contain cancer fighting properties.  Here are some other sources which state the health benefits of eating Bone Marrow.

Also, beef shank bones are not cheap or easy to come by.  If it wasn't good, it wouldn't cost so much, for sure.  And people the world over wouldn't use in soups (yes, I will be sharing a recipe soon of using Bone Marrow in soup).

Why do I eat it?  Because it's good.  Yes, good enough to be a part of my last meal as well...


Ingredients:

5 pieces of Beef Shank Bones, cracked open to expose the Bone Marrow (we ate regular, but Veal and Grass Fed would be healthier and more fabulous)
1/2 bunch of Curly Parsley
1/2 Lemon
1 tablespoon Olive Oil
pinch of Sea Salt
pinch of freshly ground Black Pepper
1 Tablespoon of Capers
1 Shallot, sliced super thin


First, preheat oven to 450 degrees.  Line a roasted pan with Aluminum Foil to catch all the yummy juices.  Rinse the bones in cold water (as you would with any meat).  Place with thinner part facing up.

I didn't place the bones on slices of bread but next time, I will for sure.

Roast about 20 minutes, until Marrow is soft, loose, but not completely melted away.

Allow to sit for 5 minutes while you get the salad and toast ready. 

For the toast, slice bread at an angle and place in still hot (but turned off) oven to toast for about 2 minutes.

For the salad, tear the leaves of the Curly Parsley off the stems and rinse well in cold water.  Drain.  Slice the Shallot in really thin slices with a sharp knife.  Add to Parsley with drained Capers.

Slice Lemon in half and sqeeze out juice from half, removing seeds.  Add Salt, Pepper, and Olive Oil.  Beat with whisk.  Drizzle over the Parsley Salad.  Toss. 

Serve.  To eat, scoop out with a tiny spoon and smear on toast.  Top with Salad.  Here is a picture of my husband's plate initially when he was feeling slightly apprehensive, before his first bite and fell in love.

My older daughter was super proud to eat such a grown meal and asked that I share a picture of her plate.  Polish Meatball in Dill Sauce, Asparagus a la polonaise and a piece of Bone Marrow and Parsley Salad on toast.

Smacznego!