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Roasted Bone Marrow with Fresh Horseradish Gremolata


Marrow bones need to be soaked before roasting. The bones can vary in size; smaller bones will cook more quickly than larger ones.

  • Servings: 4

Source: Martha Stewart Living, October 2008


  • 2 pounds marrow bones (2 to 3 inches each)

For the Gremolata

  • 1 cup fresh flat-leaf parsley
  • 2 teaspoons grated fresh horseradish
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • Sea salt
  • 1/2 baguette, thinly sliced and toasted


  1. Place bones in a bowl with ice water, and refrigerate overnight, changing water once.

  2. Preheat oven to 450 degrees. Drain bones, and pat dry. Stand bones upright on a rimmed baking sheet, and roast until marrow is slightly puffed and warmed through, 20 to 25 minutes.

  3. Make the gremolata: Combine parsley, horseradish, and lemon zest in a small bowl. Stir in lemon juice and oil. Sprinkle marrow with salt, and serve immediately with baguette and horseradish gremolata.

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