Marrow bones with pine nut, garlic & Parmesan bone-marrow sauce

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

I have to say that this incredibly rich and intense ‘sauce’ is one of my all-time favourites. Onyou’ll see how I serve it with poached venison in a slightly different format, but in this instance it makes a great tapa, spread over toasted sourdough - especially if served with a glass of chilled fino sherry - a match made in heaven really. Any leftovers can be warmed up and spooned over grilled or roast beef. For the marrow bones, I simply asked my butcher to cut marrow bones into 4-5-cm lengths. Once I pushed the marrow out, I gently boiled them with the lid on in very salty water with a cup of white vinegar added for 1½ hours, topping up the water from time to time. They sometimes have sharp edges, so file them a bit with a knife-sharpening steel to round them off. Scrape off any excess fleshy bits, give them a scrub, and they’re ready to go - plus you can reuse them endlessly - and even wash them in the dishwasher.


  • 600-800 g marrow bones, cut into 4-5-cm lengths (the amount of marrow contained will depend on the bones)
  • 30 g butter
  • 150 g coarse sourdough breadcrumbs, made from 2-3 day old crustless bread
  • 50 g pine nuts
  • 300-350 ml simmering jus, or dark chicken stock
  • 50 g Parmesan, grated
  • a large handful of chopped parsley
  • 3 cloves garlic, peeled and chopped
  • 1 tsp grated lemon zest


Soak the marrow bones in plenty of cold water in a covered container in the fridge for 24 hours, changing the water three times. Using either your finger or a wooden spoon handle, poke the marrow out of the bone. Be careful of very sharp, fine shards of bone which occasionally make themselves known. Rinse the marrow in gently running cold water for a few minutes, then carefully go over them to make sure no bone is attached. Measure out 120 g of marrow and slice into 5-mm pieces.

Put the butter in a wide pan and cook it on a medium-high heat to a beurre noisette stage (until it turns nutty brown in colour). Add the sliced marrow and cook for 1½ minutes, stirring as it melts down, although there will still be lumps.

Add the breadcrumbs and pine nuts and cook for another 2 minutes, stirring the whole time.

Add 300 ml of the jus, which will bubble rapidly at first, then cook it for another 1½ minutes, stirring constantly. If it seems too thick, add the remaining jus.

Take off the heat and stir in the Parmesan, parsley, garlic and lemon zest. Taste for seasoning, adding plenty of freshly ground black pepper.

To Serve

Spoon into the warmed marrow bones and serve with hot toast, or simply serve in a ramekin alongside hot toast.