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Mar 1, 2014 09:20 PM

osso buco marrow turned grey?

I've had bone marrow before, its usually pale/almost white but today I made osso buco, and the marrow was dark grey. It didn't taste great either, not a bad taste, but it just lacked flavour. Was there anything wrong with it?

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  1. The marrow you've had was likely removed from the bones and repeatedly soaked in cold water baths before cooking. This will help the marrow stay nice and white/pink.
    That's not going to happen with OB.

    1 Reply
    1. re: Puffin3

      What about the lack of taste though? Is that normal as well?

      1. re: Alan408

        Veal is beef. Just young beef.
        IMO you aren't going to get any 'OB' cuts from a grocery store/butcher from a mature beef cow/steer.

      2. did you cook it in wine? Red wine can give marrow a pretty funky hue.

        6 Replies
          1. re: Sirrith

            what else was in it? Mine rarely stays pearly, but it doesn't often go grey (except for when I've used red wine)

            1. re: sunshine842

              Tomato, carrot, white wine, onion, garlic, salt, pepper, flour (veal was coated), EVOO, thyme, rosemary, and the veal itself.

              1. re: Sirrith

                possibly some sort of acid reaction between the wine and the tomato? (sort of guessing on this one)

                I usually use beef shanks, but it shouldn't be that different.

                1. re: sunshine842

                  Traditional OB is made using veal shanks b/c they will be more tender than older beef shanks. The marrow will be whiter than from older beef.
                  Maybe whoever was selling the OB cross-cut shanks was playing a little 'trick' on the consumer and was using shanks from an old Holstein dairy cow the knacker picked up out of a field. LOL It's been done of that you can be certain.
                  You can get the butcher to cross-cut turkey drum sticks and call the dish 'OS Drums Of Heaven' but it ain't OB.

                  1. re: Puffin3

                    I'm guessing the color and size would have clued the OP in if they weren't veal.

        1. My marrow is always gray...I don't think that will effect flavor. Maybe you just had a bad cow