There is nothing better than succulent bone marrow, pulled straight from the bone and spread warm on toast or thick bread. I like to sprinkle a little good salt on top (fleur de sel or my current favorite Himalayan Pink Sea Salt) before eating. The following recipe is one we make at home a lot and is great for a cold winter-y day. The beef and veal shank soup is a nice consequence of the cooking process for the bone marrow. —coffeefoodwrite
both beef and veal shank bones (make sure bones are big and have marrow inside w/ meat around)
rustic bread toasted (sliced thin)
dark lager beers (I like San Miguel but any brand will do)
carrots (chopped small)
celery (chopped small)
red pepper (chopped small)
yellow pepper (chopped small)
Anaheim green pepper (optional) (chopped small)
large tomatoes – diced
cloves garlic (chopped or crushed)
large yellow onion (chopped)
1 1/2 pounds
white rose (or any kind) potatoes (peeled and cut in lg. chunks)
fresh ground pepper
Himalayan sea salt
In This Recipe
Put beef and veal shanks in large stock pot and cover with beers and bay leaf. Bring beer to a boil and then boil over med-low heat for 1 ½ to 2 hours.
Add water to fill pot ¾ full. Let cook a bit, then add chopped carrots, celery, peppers, tomatoes and garlic.
Brown onion in olive oil (to fill bottom of sauté pan) until translucent. Add onion w/ olive oil to boiling pot.
Continue to boil a few minutes and then add potatoes. Add the smoked paprika and salt and pepper to taste.
Continue to cook until potatoes are tender, about an hour.
Remove bones from soup; take off surrounding meat; put meat back in soup. Let cook on low.
Remove marrow from bones, spread on toasted rustic bread. Sprinkle with a little Himalayan sea salt (or your favorite salt) and enjoy...
When ready to eat soup, sprinkle w/ a little fresh chopped parsley, and add a little fresh squeezed lemon juice if desired.