Baked Marrow Bones. Marrow Bones Baked with Thick Gravy in Osso Bucco Style!!!
Recipe type: Lamb / Mutton
Cuisine: Greek / Mediterranean
Baked marrow bone is so addictive it should be scheduled as a controlled substance. This dish is suitable as a starter or accompaniment to your main course, and can be prepared ahead of time and reheated.
- 1kg / 2.2lb Lamb leg bones, cut into 50mm / 2 inch pieces
- Oil for coating
- 60ml Oil for frying
- 80ml Chopped onion
- 125ml White wine
- 125ml Chopped cherry tomatoes
- 500ml Vegetable stock
For the Seasoned Flour
- 1 Cup All-purpose flour
- 5ml Salt
- 1.25ml Fine black pepper
- 1.25ml Ground nutmeg
For the Gremolata
- 30ml Finely chopped parsley
- 1 Clove garlic, finely chopped
- 15ml Grated lemon rind
- Combine the salt, ground black pepper and nutmeg with all-purpose flour.
- I am using lamb leg bones that have been cut into 50mm or 2 inch lengths, but you can use any marrow bones of your choice.
- Place the bones in a mixing bowl, pour in a little oil and toss the bones until they are all coated.
- Dredge the bones in the seasoned flour to coat them all over.
- In addition you need to chop the cocktail tomatoes and onion, and measure out the white wine and vegetable stock.
- Heat a large wok or pan over medium heat and add 60ml of oil. Add the marrow bones to the pan and fry the bones slowly for 15 minutes until browned, stirring intermittently to ensure even coloring.
- Remove the bones from the pan and place them in a small roasting tin.
- Add the onions to the pan and fry them for 8 minutes until they start to brown on the edges. Pour the onions and the roux from the pan over the marrow bones.
- Add the stock, wine and tomatoes to the pan and heat the mixture until almost boiling. Pour this over the marrow bones.
- Cover the roasting pan with foil and bake in a preheated oven at 150c or 300f for 60 minutes.
- While the bones bake, make up the gremolata by combining the finely chopped parsley, garlic and lemon rind.
- Remove the bones from the oven and serve them to platters. Pour some of the gravy from the pan over the marrow bones, sprinkle with the gremolata and serve immediately.