Roasted Bone Marrow with Gremolata
Roasted bone marrow topped with fresh gremolata — indulgent, elegant, and effortless. Serve straight from the oven with crusty bread for scooping.
Print
Pin
Servings: 4 people
Calories: 180kcal
Equipment
- Baking tray lined with foil
- Sharp knife and chopping board
- Microplane or fine grater
- small mixing bowl
Ingredients
- 2 bone marrow bones cut lengthwise (canoe-style) 4 halves once cut
- 1 tsp olive oil for drizzling
- flaky sea salt to taste
Gremolata
- ¼ cup fresh parsley finely chopped
- 1 clove garlic finely grated
- zest of 1 lemon
- 1 tsp extra virgin olive oil
- small pinch of salt
Instructions
- Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with foil.
- Place the marrow bones cut side up on the tray. Drizzle lightly with olive oil and season with flaky sea salt.
- Roast for 15–20 minutes, or until the marrow is soft, slightly bubbling at the edges, and jiggles when touched.
- While the bones roast, make the gremolata: combine parsley, garlic, lemon zest, and a tiny pinch of salt in a small bowl. Add 1–2 teaspoons of extra virgin olive oil and mix until just combined.
- Sprinkle the gremolata over the hot marrow bones and serve immediately with crusty bread for scooping.
Video
Nutrition
Calories: 180kcal | Carbohydrates: 0.5g | Protein: 2g | Fat: 19g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 365IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg