Roasted Marrow Bones
- 4 marrow bones, about 2 pounds total
- Few sprigs fresh thyme
- Toast and sea salt, for serving
Heat oven to 400. Adhere a small piece of tin foil to the wider end of each marrow bone. Stand bones in a skillet or roasting pan, foil side down. Roast until bones are golden brown and marrow is soft and molten, about 20 - 25 minutes. Remove from oven, discard foil and serve with toast and sea salt.
Rich Bone Broth
- 3 pounds beef shank (bones, meat and marrow included) shank bone cut into pieces about 1 1/2 inches long
- 2 onions, halved (unpeeled)
- 3 carrots, halved
- 1 leek, slit, rinsed and halved
- Several sprigs fresh herbs such as parsley or thyme
- Sea salt and freshly ground pepper for seasoning
Heat oven to 300. Set beef, onions, carrots and leeks in a roasting pan. Roast about 5 hours. The meat and vegetables will go very brown. Remove from heat and transfer contents of pan to a large stock pot. Add some cold water to roasting pan and simmer in order to dissolve any of the flavorful brown bits that may have cooked on to roasting pan. Add this liquid to stock. Add enough additional cold water so that total liquid measures about 12 cups. Add fresh herbs. Set pot over high heat and bring to a boil. Reduce heat and simmer for another hour or two. Remove from heat. When broth is cool enough to handle safely, strain liquid and discard solids. The recipe yields a large quantity of broth but this is the type of thing you will want to make in bulk. You may now pour off a portion of the broth, season with salt and pepper and serve immediately or cool and transfer to clean storage containers. Broth freezes brilliantly.