Beef marrow is often a critical ingredient in dishes like osso buco. Marrow bones may be roasted and presented, cracked, to diners along with marrow spoons and toast points. They may appear as the thickening and flavoring ingredient in soups and stews. And they may come from almost any animal, including deer, bison, cow, caribou and moose.
Instructions
1. Set the oven to 300 degrees. Put the marrow bones into the baking pan and add 1/2 inch of water to the bottom of the baking pan. Cover the pan with aluminum foil.
2. When the oven has reached the desired temperature, place the baking pan with the marrow bones into the oven.
3. Roast the marrow bones for 2 hours. Then remove them from the oven.
4. Add the vegetables, the marrow bones, the seasonings and the stock from the baking pan to the stock pot, together with enough water to cover the vegetables and the marrow bone to a depth of 1 inch.
5. Bring the stock pot to a boil and then reduce the heat to a simmer. Cook for an additional hour or until the potatoes are tender.
Tags: marrow bones, bones into, marrow bones into, vegetables marrow, with marrow
