Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

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

Martha Stewart Living, October 2008

Gallery

Recipe Summary test

Servings:
4
Advertisement

Ingredients

Ingredient Checklist
For the Gremolata

Directions

Instructions Checklist
  • Place bones in a bowl with ice water, and refrigerate overnight, changing water once.

    Advertisement
  • 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.

  • 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.

Advertisement

Reviews

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0