Roasted Bone Marrow - Delicious and Succulent

Roasted bone marrow is one of my many favorite things to eat. If you've never tried it I really urge you to do so. It is simple to make and amazingly delicious.

If you are in or near a major metropolitan area you can find it on menus in fine dining restaurants. That is a great way to give it a try, before you commit to making it. In NYC try the bone marrow at Minetta Tavern, it is similar to this recipe and absolutely delicious.

You can source marrow bones from most artisan butcher shops. Ask them for marrow bones and ask that they cut them lengthwise down the center. 

Crisp crostini, roasted bone marrow and sweet and sticky red onion marmalade to make you happy.

On a personal note, this was our first wedding anniversary dinner.

Crostini Di Pane Roasted Bone Marrow Red Onion Marmalade And Roasted Zucchini

Arrange the marrow bones and roasted zucchini on plates. Divide the marmalade between two remekins and place to the side of the plates.

There really is no prep to the marrow bones other than seasoning them with salt and pepper.

Notice the bread slices are cut in half, on a bias.

• Yield: 2 servings
  Prep Time: 45 minutes
  Cook Time: 60 minutes
  

Ingredients

For The Red Onion Marmalade

• 1/2 red onion, diced fine
  
• 5 to 6 sprigs thyme, picked
• Extra virgin olive oil to coat
• 1/4 cup white wine vinegar
• 1/4 to 1/3 cup white sugar
• Salt and pepper to taste

For The Crostini Di Pane

• 4 slices bread, cut in half on a bias
  
• 1 Tbsp butter, melted
• Kosher salt and cracked pepper, to taste

For The Marrow Bones

• 2 marrow bones, cut lengthwise
  
• Kosher Salt and cracked pepper to taste

For The Roasted Zucchini

• 3 zucchini split lenthwise and halved
  
• extra virgin olive oil, for roasting
• Kosher salt and cracked peppper, to taste

Method

For The Red Onion Marmalade

1. Set a small saucepan over medium heat, and add the enough olive oil to coat the bottom of the pan. Add the red onion and thyme to the pan and seasone with salt and pepper, to taste. Cook stirring occasionally, until the onion begins to caramelize. 
2. Add the vinegar and let it cook off for a minute, then add the sugar. Stir to dissolve the sugar and turn the heat down to low. Cook until it is the consistency of syrup. Remove from heat and allow to cool.

For The Crostini Di Pane

1. Preheat oven to  175° F, 80° C. Arrange the bread on a small sheet pan in a single layer and brush the bread with butter. Season with kosher salt and cracked pepper, to taste. Place the pan in the oven and cook until the bread is crisp throughout, about 45 minutes. Remove and set aside until ready to serve.

For The Roasted Zucchini and The Marrow Bones

1. Preheat oven to 350° F, 175° C. Arrange the zucchini, skin up - flesh down, on a parchment lined sheet pan. Drizzle each slice with olive oil and season with salt and pepper, to taste. Bake in oven until the zucchini begins to soften. Remove from oven and arrange the marrow bones on the opposite end of the pan, season with salt and pepper and return the pan to the oven. Continue baking until the zucchini are done, about 10 to 15 minutes. Remove the pan from the oven and immediately set the oven to broil.
2. Remove the zucchini to a clean plate and allow to rest until the marrow bones are done. Rearrange the bones down the middle of the sheet pan so they lie directly under the broiler. Place under broiler and cook until the marrow is nicely caramelized.

To Serve

1. Arrange the marrow bones and roasted zucchini on plates. Divide the marmalade between two remekins and place to the side of the plates. Serve with a bold red wine and a simple green salad.