Bone Marrow Butter Recipe
This Bone Marrow Butter loaded with herbs, garlic, and sherry wine complements all your steak, chicken, and pork cuts. The flavor of this butter is incredible and will immediately take a bland meal to extraordinary.
Ingredients
- 4 sticks softened unsalted butter
- 1 ½ tablespoons finely minced fresh rosemary
- 1 ½ tablespoons finely minced thyme
- 2 tablespoons finely minced parsley
- 2 tablespoons thinly sliced chives
- 2 finely minced garlic cloves
- zest and juice of 1 lemon, about 2 to 3 tablespoons
- 2 tablespoons dry sherry wine, optional
- 2-6 beef shank bones
- 1 tablespoons olive oil
- coarse salt and freshly cracked pepper to taste
Instructions
- Add 4 sticks of unsalted butter to a stand mixer with the paddle attachment on high for 5 to 7 minutes or until it becomes light and fluffy.
- Stop the mixer and add parsley, thyme, rosemary, chives, garlic, lemon zest, juice, salt, pepper, and sherry. Mix on low speed to combine. Set it to the side.
- Preheat the oven to 500°.
- Place the bone marrow bones onto a sheet tray lined with parchment paper
- Coat the bones on both sides in oil.
- Next, gently season both sides with salt and pepper.
- Roast the bones in the oven on the middle rack for 20 to 25 minutes or until the marrow is 145° internally.
- Let the bones cool slightly.
- Add the marrow to a food processor along with the herb butter.
- Pulse it until the marrow is finely minced and combined with the butter.
Notes
Whipping the butter until it’s light and fluffy before mixing in the marrow and herbs is something I highly recommend. This step is often overlooked, but it makes a big difference. Whipping the butter first gives the final product a smooth and spreadable texture that helps the marrow and herbs blend in evenly.
Fold in marrow: I sometimes finely mince the bone marrow and fold it straight into the whipped herb butter.
Add more marrow: When I want a deeper beef flavor, I double or even triple the amount of bones. It really takes the butter to the next level.
Switch up the herbs: I like to mix in other fresh herbs like oregano, basil, sage, or chervil depending on what I have. Each one brings its own touch to the butter.
Roast for flavor: roasted garlic or shallots are a great addition. They add a mellow sweetness that blends beautifully with the marrow.
Use hand beaters: If I don’t feel like pulling out the stand mixer, electric hand beaters work just fine. The goal is to get the butter nice and creamy.
Flavor matters: The butter should be intensely flavorful as it enhances the flavor of whatever you add it to. You aren’t eating it by itself.
Make-Ahead: You can make this up to 5 days ahead for freshness. Keep it in the refrigerator or freezer until you can use it.
How to Store: Cover and keep the bone marrow butter in the refrigerator for 7 days. Cover and freeze for up to 6 months. This can be kept in a plain container with a lid or rolled up in a sheet of parchment paper, and you can slice it when you need it.
Nutrition
Calories: 53kcalCarbohydrates: 1gProtein: 0.4gFat: 5gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 1mgPotassium: 13mgFiber: 0.2gSugar: 0.03gVitamin A: 114IUVitamin C: 2mgCalcium: 7mgIron: 0.5mg