Slow-Cooked Bone Marrow with Gremolata

Carlene Thomas RDN
Carlene Thomas RDN
March 10, 2023
It’s easier than you think to make rich bone marrow dishes at home. Use your Anova Precision Oven’s sous vide mode and steam to cook the marrow to the perfect consistency, then switch it to a high-heat bake to add roasted flavor. Top the marrow with gremolata for serving. An ingredient note: The quantity of marrow varies from bone to bone. This recipe calls for 8 1/2 pounds of bone marrow bones, which, when we made it, yielded about 2 1/2 cups of marrow. With this in mind, the listed serving size is highly flexible. You can always talk to your butcher about serving sizes and request the bones be cut lengthwise for easy serving. I prefer to soak my marrow bones in a salt water brine for 1 hour before cooking to remove impurities. You can skip this step if you’d prefer.
Prep Time
Cook Time
Slow-Cooked Bone Marrow with Gremolata
12 cups
cold water
¼ cup
Diamond Crystal kosher salt, plus more for seasoning
8.5 lb
high-quality beef marrow bones, cut lengthwise
5 Tbsp
minced shallots
¼ cup
chopped fresh flat leaf parsley
3 Tbsp
extra-virgin olive oil
2 Tbsp
apple cider vinegar
5 pitted
Kalamata olives, chopped
2 cloves
garlic, minced
1 tsp
grated lemon zest
¼ tsp
flaky sea salt
Baguette or other toasted bread, for serving

1. Prepare Brine

In a large, deep vessel, whisk together the kosher salt and water (see note).
Prepare Brine

2. Soak Bones

Add the marrow bones and let sit at room temperature for 1 hour. Drain and discard brine.
Soak Bones

3. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 155°F
Heat: Rear

4. Season

Pat the bones dry with a paper towel. Place on two sheet pans. Season with additional kosher salt.

5. Cook Low and Slow

Transfer to the oven and cook until tender, 1 hour.
Sous Vide Mode: On
Steam: 100%
Temp: 155°F
Heat: Rear
01:00 Timer

6. Switch to High Heat

Continue to cook at a higher temperature until the marrow browns, has a bit of visible liquid on top and is spoonable. The timer will start when the oven switches stages. Don’t worry if it takes close to the full 10 minutes to heat; remove the marrow when the timer goes off.
Switch to High Heat
Sous Vide Mode: Off
Steam: 100%
Temp: 400°F
Heat: Top
00:10 Timer

7. Make the Topping

Meanwhile, make the gremolata: In a medium bowl, stir together the shallots, parsley, olive oil, vinegar, olives, garlic, lemon zest, and flaky salt.

8. Serve

When the marrow is finished, transfer to a serving platter and sprinkle with the gremolata. Serve with a baguette or toast.
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