It was during my first visit to Paris that I had the chance to try baked bone marrow in a small restaurant not far from Les Halles. It had been recommended to me as a classic.
A very simple starter, requiring only a few pieces of bone, some slices of toasted bread, and a little salt. I liked it a lot, although I must admit it’s quite fatty. Perhaps that’s why it’s so delicious.
The main ingredient in baked bone marrow is pieces of bone that still contain the marrow, which is the edible part and what is called marrow in gastronomy. Hence its name. Typically, the bone pieces used are taken from the beef shank. I believe the most internationally renowned dish in which we can find bone marrow is ossobuco alla milanese.
In France, the most common preparations include baked bone marrow (the recipe in this post), followed by pot‑au‑feu, a meat and vegetable stew very typical in winter, and not forgetting gratinéed cardoons, which feature a béchamel sauce enriched with bone marrow. When baked or boiled, bone marrow can be spread on slices of toasted bread and seasoned with a little salt. It needs nothing more to be delicious. But remember, enjoy it in moderation…
Do you want to know how to prepare baked bone marrow? Baking bone marrow is very easy; simply place the bones in a baking dish and bake. However, there’s a small trick to keep in mind. Since bone marrow is quite fatty, there’s a risk of it all melting when heated. To prevent it from oozing out of the bone, simply apply a layer of fine salt over the marrow.
Here is the prescription:
Baked bone marrow recipe. French cuisine
Author: Damián Serrano
People: 4
Time: 40 m
Difficulty: Easy
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef bone sections (*) | 2‑3 per person |
| Fine salt | as needed |
| To serve: | |
| Maldon salt or fleur de sel | to taste |
| Black pepper | to taste |
| Slices of toasted bread | as needed |
Elaboration
- Preheat the oven to 200°C.
- Clean the bones. To do this, rinse them quickly in cold water and then scrape the outside to remove any remaining meat.
- Apply a thin layer of salt to both sides of the marrow, pressing with your fingers so that it sticks well (**).
- Place the bones in an ovenproof dish, with one of the marrow‑covered sides at the bottom (same position as in the photo).
- Bake for about 30 minutes. If necessary, switch the oven to grill for the last 2 or 3 minutes to brown the top.
- When there are 5 minutes left in the baking time, start toasting the bread.
- To check if the bone marrow is properly baked, pierce it with a knife in the center. It should go in easily. If not, bake for a few more minutes.
- And that’s it! Serve immediately with toasted bread slices for spreading, Maldon salt and pepper if desired. Enjoy!
Suggestions, tricks, and tips
- Serve the salt and pepper on the table so that everyone can season it to their liking.
- Caution! This dish is high in fat. Consume in moderation.
- Baked bone marrow is a dish that you shouldn’t let cool down. It doesn’t reheat well.
- Another way to present oven‑baked bone marrow is with the bones cut lengthwise.
- You can sprinkle a little fresh thyme over the marrow before baking.
- To reduce the fat in this dish, you can blanch the bone marrow before baking. This involves boiling it in water for about 10 minutes. Then continue with the recipe.
- The salt at the base of the bone prevents the marrow from escaping when baked.
On the blog, you’ll find other spread recipes. For example, salmon pâté, sardine pâté, or Greek specialties like ktipiti (made with roasted peppers) or tzatziki (made with cucumber)
Nutrition Facts
Here’s the nutrition facts table for the Baked Bone Marrow Recipe for Babies (serving size: 1 teaspoon (~5g) of baked marrow, suitable for 6+ months).
| Nutrition | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 40 kcal | 2% |
| Total Fat | 4.2 g | 5% |
| Saturated Fat | 1.8 g | 9% |
| Trans Fat | 0 g | |
| Cholesterol | 8 mg | 3% |
| Sodium | 3 mg | 0% |
| Total Carbohydrate | 0 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Total Sugars | 0 g | |
| Protein | 0.5 g | 1% |
| Calcium | 2 mg | 0% |
| Iron | 0.3 mg | 2% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000-calorie adult diet. Actual values vary by bone type, cooking method, and baby portion size; consult a pediatrician before introducing new foods.