Keto Roasted Bone Marrow with Gremolata
How to Make It
Step 1
Prepare a large bowl full of 3 cups of water and 1 tbsp of kosher salt if the water does not come up over the bones. Add additional water and salt in a similar ratio. Allow the bones to soak in this water solution overnight. This will help to remove the impurities and excess blood from the bones. You can skip this step, but the saltwater helps to flavor the bones as well.
Step 2
The next day, preheat an oven to 450 F. Place the bones into a heavy bottom roasting pan. Place them flat side up if the bones are cut crosswise. Place them bone side down if cut lengthwise with the marrow exposed on top. Sprinkle them all with ½ tsp kosher salt concentrating the salt into the bones’ center where the marrow is.
Step 3
While the bones are roasting, prepare the gremolata. Combine chopped parsley, finely minced garlic, and zest of one lemon into a small bowl. Add ¼ tsp kosher salt and ¼ tsp black pepper.
Step 4
The bones are done roasting when the marrow is puffed and browned. A skewer inserted into the center of the bones should enter easily. Then when the skewer is touched to your hand or wrist, it should be scalding. Remove them from the oven and top them all with gremolata to serve.
Ingredients
- Beef Marrow Bones – 3-½ pound
- Coarse Kosher Salt by Morton – 1 tablespoon
- Water – 3 cup
- Coarse Kosher Salt by Morton – 1 tablespoon
- Parsley – 2 tablespoon
- Lemon Zest by Tesco – 2 tsp
- Coarse Kosher Salt by Morton – 1 tablespoon
- Black Pepper – ¼ teaspoon
- Garlic – 1 clove