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Jan 3, 2011 07:28 PM

Marrow bone questions & recipe request

Hi Chowhounds,

My dear friend heard me complaining about not being able to find good marrow bones near me....and she went and kindly bought me 10 pounds of it!

I love roasted marrow bones and toast so I'm very excited to make it at home, which I've never done.

#1. Will the quality be greatly affected if I freeze them?

#2. Happen to have any awesome recipes other than the standard roasted stuff I find online?

Many thanks!

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  1. I don't remember where I got this recipe but we really like it. It calls for veal shanks but most often I use beef.

    Osso Buco Milanese

    1/2 cup flour
    Salt and pepper, to taste
    4 pieces veal shank with bone, cut 3 inches thick
    3 tablespoons olive oil
    3 tablespoons butter
    1 onion, chopped
    1/2 cup celery, chopped
    1/2 cup carrots, chopped
    4 cloves garlic, coarsely chopped
    2 bay leaves
    3 tablespoons fresh Italian parsley, finely chopped
    1 cup dry Marsala
    2 cups veal or chicken stock
    2 tomatoes, peeled, seeded and chopped

    Grated rind of 1 lemon
    Grated rind of 1 orange
    2 garlic cloves, minced
    2 tablespoons fresh Italian parsley, chopped

    In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess.

    In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside.

    Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan.

    Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit.

    For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving.

    2 Replies
    1. re: morwen

      This recipe works fantastic with shank (bone/meat), but perhaps not so much with straight marrow bones - it'll flavor the pot, but you'd likely lose the marrow, plus it would seem the OP desires a roasted marrow bone.
      1. Purists will always say don't freeze, me, I'd say don't worry about it, just freeeze it uncooked (rather than roast and freeze). plus you can see for yourself how it changes.
      2. I think if you want that roasted yumminess, you can't go wrong with a simple roast, on a flat pan, 450F, ~20min. You could jazz it up with whatever dressing or toast afterward to enhance the flavors.

      1. re: porker

        Yep, if you lay them flat you'll lose the marrow. Depending on my rush or the number going into the pot I either stand them on their sides or flat in foil "cups" for the braise.

    2. Gratin of cardoons (cardone, if you're Italian) with marrow is somewhat of a classic, particularly in Switzerland & northern Italy. If you like marrow (I personally don't), its an interesting dish. Google cardoons marrow and you'll find plenty of guidance.