Randall Lineback Marrow Bones

Talk about versatile. These bones are magic! We roast or broil them and serve them, standing, with a pinch of sea salt, pepper, and garlic. We also add them to our Ossobuco recipes for an extraordinary richness of flavor. And sometimes we simply boil them down into the best bone broth we’ve ever known!

 
RubyVealMarrowBones.jpg
 

To ROAST or BROIL

TO ROAST
- Use your oven’s Convection setting at 400 degrees.
- Set the room temperature bones on end in a pan lined with foil. Sprinkle salt and pepper (with garlic if you like) on the ends. Place in preheated oven.
-When the tops of the bones begin to brown, turn them so the other end faces up.
-When both ends are browned and the marrow becomes translucent, they are done (this usually takes approximately 20 minutes total). Use a toothpick to check doneness.

TO BROIL:
-Set the rack in the bottom 1/3 of the oven to keep the bones from cooking too fast.
-Proceed the same as if you were roasting the bones.
 

ADDING TO OSSOBUCO

-Please refer to our ossobuco recipes:
     Click HERE for Joe's Ossobuco, Milan Style
     Click HERE for Bugialli's Ossobuco alla Novese
-You can add extra marrow bones once all of the ingredients are in the enamel casserole, just before putting the casserole in the oven.
 

BONE BROTH

Simply add the bones to any soup or stock recipe. They will add a layer of richness unobtainable any other way. For recommended bone broth recipes, visit:
Epicurious.com
AllRecipes.com
NomNomPaleo.com

 

 

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