On cold days like today, I love to indulge in “God’s butter” aka bone marrow 😍
When roasted in the oven or on the stove, the marrow in the bones becomes soft and juicy and melts in the mouth. I like to eat it on vegetables or with grain free bread 🍞 and a bit of flaked sea salt 🧂
Yesterday, I decided to make a venison Osso buco so I had cross cut shanks full of delicious bone marrow. After roasting the shanks for a few hours in my cast iron pan, the meat fell off the bone and I was able to scoop out the marrow 😍
Incorporating bone marrow into the diet is a great way to eat nose to tail, and get a lot of fat soluble nutrients and vitamins as well as brain healthy fats. In fact, the development of our large brain is contributed to our consumption of bone marrow (they regularly find fossils of animals that have their skulls and bones cracked open, probably because our ancestors were after the nourishing fuel in the bones) 🙌🏻
It’s also critical for the health of our own bone marrow and the stem cells that are there (our immune system and birth place of red blood cells)! It’s often said that like supports like 💪🏻
Bone marrow can be enjoyed cooked or raw, and you can buy canoed marrow bones for easy roasting in the oven. Since I eat a lot of meats that have marrow bones (like shanks), I usually scoop out the marrow before I cook the meat, and roast it on its own. Yesterday, I braised bison shanks, and scooped out the marrow to roast.
Roasting is easy:
Preheat the oven to about 350°F and season the bone marrow. I like flaked sea salt, but you can also add herbs and other spices.
Roast the bone marrow until it starts to bubble and brown, and then you can either drizzle it over a food of your choice, or you can make a bone marrow butter. I am working on a recipe for that, but you basically whip up the bone marrow with spices of your choice, or you can infuse regular grass fed butter with it!