Bone marrow. I only indulge once or twice a year, promise. My cardiologist might be reading the blog. :) I made some osso buco with beef shanks (no veal) the other day, and while most of the bone marrow tends to melt away with the slow cooking (3 hours to soften the beef), there was a shank or two where the marrow was only exposed on one side, and the top stayed above the braising liquid, so the bone marrow was intact and fabulous.
Topped with freshly grated lemon rind, chopped italian parsley and some flakes of maldon sea salt… the well cooked marrow was a little dry and well cooked on top, but gelatinous and wiggly inside. The perfect time to pull out the one silver marrow spoon we have in the house and use it for the single purpose of extracting the fabulous marrow from the bone.
Absolutely delicious.
28 Responses
oh, heavens!!! can i get recipe for this…. i want this!!
I won’t tell your cardiologist if you won’t tell my yoga teacher :D
(and I’m bookmarking today’s entry as something to look up every time I’m having a not-so-great day and craving comfort food)
Not to go on a health and nutrition tangent but groups like the Weston A Price foundation in fact encourage people to go back to traditional diets; and that includes the marrow in bones.
Heaven indeed!
My absolute favorite! I tried but I still can’t cook a decent version of this dish at home. But the buffet at The Orleans makes a delicious osso buco with fall-of-the bone succulent meat. And while people scoop up the meat and leave the bones, I do the opposite. I pile up those bones on my plate, grab a crusty Italian roll, smear the buttery marrow on pieces of bread and I am in (cholesterol) heaven :)
Oh NO, MM, and I have been desperately trying to take my eyes off those beef shanks from the meat shelf! My SIL likes to slow simmer it with pork spare ribs and fennel and I might just do that one day, soon.
I could live on bone marrow, and having a tendency to be anemic and have low blood pressure, I have an excuse! Tip: buy some extra marrow bones and just add them to your osso buco for the last half hour or so, plenty of marrow guaranteed. But of course you won’t be doing that again till next year….
awww..my favorite! with my uncontrollable blood pressure,this is a no.no. food, but i still do get carried away at times when there is a melt in the mouth osso bucco menu..
ooooh … bone marrow! be it beef or pork or chicken, so delicious! some would spread it on crusty bread like butter, but i love it with rice. we use dessert spoons for this, very slim and elongated ones. “once or twice a year, promise” na rin ako … :)
oh, everybody needs bone marrow lest the lechon and chicharon get too lonely from being alone in our tummies .
I just watched an episode of No Reservation where Anthony, Eric Ripert and Scott Bryan tucked themselves into some roasted bone marrow at a NYC restaurant. They didn’t have your crafty marrow spoon though so I imagine it must have been hard for them getting all those marrow goodness.
This is so YUMMY! :-)
just when i thought my lunch was satisfying enough… now i miss pepato.
Wonderful photos! Very fitting of the post title. The little shimmery dots/reflections look like halo/ light from heaven effect.
Please MM, really promise us it’s just once or twice a year ha. We want to read your blogs for a very long time pa…
oh my Gosh MM, Stairways to heaven hehehe
This food is delicious to the bones! But one spoonful will slow down your 10k speed!!!!Hinay hinay lang MM, keep on cooking and serving great dishes!
orgasmic!!
Reminds me of eating Kansi in Bacolod, we don’t get beef shanks here for some reason only lamb…
I wonder why my Mom calls the marrow “utak”….
Great minds think alike: bone marrow = heaven!
Can’t get any better than that!
Ohhh! I need me a special spoon like that…since I indulge more than twice a year, heehee :)
omg! i just drooled on my keyboard. i need to make this again (if only the temperature would go down a bit).
When we were younger, we avoided it because we siblings thought it was just fat. But as one gets older, we start looking for food which we are suppose to avoid. Bone Marrow now is a prized dish only for those who are quick to the table get to taste.
Somehow the poet’s line “sucking the marrow of life” wouldn’t sound good if translated into Tagalog. =)
Decadent!
Haven’t had bone marrow in two years, so I’m due for a large serving soon. Would it be the cardiologist or whichever specialist is in charge of gout that might advise caution?
Geesh you just made me drool again! Now off to find some beef shanks :)