Bone marrow from grass-fed cows is rich in quality fats and fat-soluble nutrients. Ask your butcher to cut long marrow bones in half lengthwise and to trim away any connective tissue on the bones. Serve a double portion for a hearty lunch.
2 (6- to 8-inch) organic grass-fed marrow bones, trimmed and split lengthwise
1 small shallot, minced
1/4 teaspoon Himalayan or Celtic sea salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1. Position the rack in the center of the oven. Preheat the oven to 400°F.
2. Arrange the bones cut side up in a roasting pan or on a rimmed baking sheet. Sprinkle the shallots, salt, and pepper evenly over the bones.
3. Roast for 15 minutes, or until the marrow is browned and bubbling. Drizzle with the oil and lemon juice before serving. Serve with small spoons to dig all the marrow out.
Omit the shallot and sprinkle the marrow bones with minced garlic and chopped pumpkin seeds (as well as the salt and pepper) before roasting. Serve stir-fried, sautéed, or steamed vegetables on the side—or 2 tablespoons of Primal Cultured Vegetable Kraut (page 211).