About
Delicious roasted bone marrow served with a fresh gremolata made with lemon zest, chopped parsley, and minced garlic. A dish that would typically cost quite a bit at an upscale restaurant is effortless to make at home. Not to mention it checks all the boxes: Paleo, Low Carb, Keto, and Carnivore! If you have never had bone marrow before, it is rich and creamy. Very satisfying and satiating! Bone marrow contains adiponectin, which is a hormone that has been shown to lower insulin levels. It also contains more vitamins and minerals than the meat itself! It is an excellent addition to a Keto based diet. This makes for an excellent side dish to other Christmas dinner recipes.
What is the saltwater used for, and can I skip this step?
Soaking the bones in the saltwater solution will remove any excess blood or impurities from the bones. You can skip this step if you do not care about its appearance, but the saltwater does help to flavor the bones.
What kind of beef bones should I use?
You should use nicely uniform bones that are clean of meat and sinew. They should have a very visible marrow in the center of each. You can ask your butcher to cut each bone into 3-4” pieces. They can be longer as well (up to 6”) but may need more time to roast in this case.
How do I know bone marrow is cooked?
The bone marrow is cooked when a skewer inserted into the center of the marrow enters easily. Then when the skewer is touched to your hand, it should feel scalding to the touch. Once roasted, sprinkle the bones with the fresh gremolata to be eaten along with the marrow.
Serving suggestions
Serve roasted bone marrow with other Carnivore and Paleo dishes like this Keto Salisbury Steak
Ingredients
- 3 ½ pound beef marrow bones
- 1 tablespoon coarse kosher salt by morton
- 3 cup water
- ½ teaspoon coarse kosher salt by morton
- 2 tablespoon parsley
- 2 teaspoon lemon zest by tesco
- ¼ teaspoon coarse kosher salt by morton
- ¼ teaspoon black pepper
- 1 clove garlic
Instructions
- Prepare a large bowl full of 3 cups of water and 1 tbsp of kosher salt if the water does not come up over the bones. Add additional water and salt in a similar ratio. Allow the bones to soak in this water solution overnight. This will help to remove the impurities and excess blood from the bones. You can skip this step, but the saltwater helps to flavor the bones as well.
- The next day, preheat an oven to 450 F. Place the bones into a heavy bottom roasting pan. Place them flat side up if the bones are cut crosswise. Place them bone side down if cut lengthwise with the marrow exposed on top. Sprinkle them all with ½ tsp kosher salt concentrating the salt into the bones’ center where the marrow is.
- While the bones are roasting, prepare the gremolata. Combine chopped parsley, finely minced garlic, and zest of one lemon into a small bowl. Add ¼ tsp kosher salt and ¼ tsp black pepper.
- The bones are done roasting when the marrow is puffed and browned. A skewer inserted into the center of the bones should enter easily. Then when the skewer is touched to your hand or wrist, it should be scalding. Remove them from the oven and top them all with gremolata to serve.
Nutrition Facts
- Servings: 8
- Calories: 355.6kcal/5.3kJ (per serving)
- Fat: 21.3g (per serving)
- Carbs: 2.1g (per serving)
- Protein: 39.1g (per serving)
