Bone marrow soup is a slow-simmered beef soup made with marrow bones, a meaty beef shank, vegetables, and herbs. Roasting the bones first adds depth, while a gentle simmer draws out their savory flavor for a rich broth served with tender beef and spoonable marrow; seasoning and garnishes can vary by household and taste.
Ingredients
- 2½ lb (1.1 kg) beef marrow bones, preferably a mix of canoe-cut and round-cut pieces
- 1 lb (450 g) beef shank, cut into 2 or 3 large pieces
- 1 medium yellow onion, quartered (about 200 g)
- 2 medium carrots, cut into 2-inch (5 cm) pieces (about 150 g)
- 2 celery ribs, cut into 2-inch (5 cm) pieces (about 120 g)
- 4 garlic cloves, lightly crushed (about 12 g)
- 1 tbsp (16 g) tomato paste
- 1 tbsp (15 ml) apple cider vinegar or red wine vinegar
- 10 cups (2.4 L) cold water, plus a little more if needed to keep the bones mostly covered
- 1 bay leaf
- 1 tsp (2 g) whole black peppercorns
- 6 parsley stems (about 6 g), plus 2 tbsp (8 g) chopped parsley for serving
- 1½ tsp (9 g) fine salt, divided, plus more to taste
- 1 tbsp (15 ml) neutral oil, if needed to help the tomato paste coat the vegetables
- 1 lemon, cut into wedges for serving (about 60 g)
Instructions
- Set up and prepare the ingredients. Heat the oven to 425°F (220°C). Pat the marrow bones and beef shank dry with paper towels, and arrange them in a single layer in a roasting pan. Quarter the onion, cut the carrots and celery, and crush the garlic. Set out the bay leaf, peppercorns, parsley stems, vinegar, and salt so they are ready when the pan comes out of the oven. This preparation takes about 25 minutes.
- Roast the bones. Roast the bones and shank for 25 minutes, turning the pieces once if they are browning unevenly. They should develop browned edges and smell savory, but they do not need to be fully cooked at this stage. If the marrow begins to melt out of a cut bone, that is fine; save any liquid fat and browned juices in the pan to add to the soup.
- Start the broth. Transfer the bones and shank to a large, heavy soup pot. Put the roasting pan on the stovetop over low heat, if it is suitable for stovetop use, and stir the tomato paste with a splash of water to loosen the browned bits. Otherwise, use a little hot water to scrape them up. Add those browned bits and juices to the pot. Add the onion, carrots, celery, garlic, vinegar, bay leaf, peppercorns, parsley stems, 1 teaspoon (6 g) salt, and the cold water. The water should mostly cover the bones; add a little more if necessary.
- Bring it to a simmer, then cook gently. Set the pot over medium heat and bring the liquid just to a simmer, which usually takes about 15 minutes. Skim off the gray foam that gathers on top during the first 10 to 15 minutes. Lower the heat until only a few small bubbles rise at a time, partially cover the pot, and simmer for 3 hours. Avoid a rolling boil: it can break up the vegetables, make the broth cloudy, and cause more liquid to evaporate. Check occasionally and add hot water if the bones become exposed.
- Check the beef and separate the solids. Lift out the shank and check the thickest piece with a food thermometer. The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) followed by a 3-minute rest; this long simmer should take the shank well beyond that temperature. Rest it for 5 minutes, then pull the beef into bite-size pieces, discarding gristle and any large pieces of fat. Remove the marrow bones with tongs. Use a small spoon to scoop the soft marrow from the bones and reserve it; discard the spent bones. Strain the broth through a fine-mesh strainer into a clean pot or heatproof bowl, and discard the cooked vegetables and aromatics.
- Finish and serve. Return the strained broth to the pot and stir in the shredded beef and reserved marrow. Warm gently for about 5 minutes, then taste and add the remaining ½ teaspoon (3 g) salt or more as needed. Divide among four warm bowls, top with chopped parsley, and serve with lemon wedges so each person can add brightness to taste. The full cooking and finishing time, including the short rest, is about 3 hours 55 minutes.
Tips
- Choose bones with visible marrow. Ask a butcher for beef marrow bones cut lengthwise, often called canoe-cut, or crosswise into short rounds. A mixture gives you some marrow to scoop and plenty of bone surface for the broth. If only round-cut bones are available, the recipe still works; use a small spoon to reach the marrow after simmering.
- Keep the simmer gentle. A few bubbles are enough. A hard boil can make the broth cloudy and may break the bones or vegetables apart, making straining less tidy. Keep the pot partially covered and check the liquid level now and then rather than adding lots of water at once.
- Adjust the richness. Marrow bones vary in size and fat content. If the finished broth seems too rich, skim some fat from the surface or loosen each bowl with a splash of hot water. For a fuller mouthfeel, stir in more of the reserved marrow a little at a time instead of adding it all automatically.
- Use a practical substitute if needed. Beef shank gives the soup tender, shreddable meat; beef chuck in large pieces is a good substitute, though it may become tender sooner. If marrow bones are unavailable, use meaty beef soup bones, knowing the broth will have less spoonable marrow and may taste less buttery.
Serving Suggestions
Serve the soup hot in warmed bowls, with a piece of beef and a little marrow in each portion. Offer lemon wedges, chopped parsley, and black pepper at the table. A squeeze of lemon cuts through the broth’s richness without changing the basic flavor, so it is best added bowl by bowl. Saltine crackers, crusty bread, or toasted sourdough are useful for soaking up the broth; steamed rice or plain noodles make the meal more substantial.
If serving bread, toast it separately rather than leaving it in the soup pot, where it will soften and thicken the broth. A simple green salad or lightly dressed cabbage provides a crisp contrast. For a shared meal, set out the marrow bones on a small plate alongside the bowls so guests can scoop any marrow left inside, taking care because the bones and marrow will be hot.
Variations
Make it ginger-forward: Add a 2-inch (5 cm) piece of peeled, sliced ginger and 2 scallions cut into large pieces with the other aromatics. This gives the broth a fresher, sharper fragrance. Remove the scallions and ginger when straining, and finish with sliced scallion in place of some of the parsley.
Add vegetables for a heartier bowl: After straining, simmer diced potato, daikon, or turnip in the broth until tender, then return the beef and marrow. Depending on the size of the pieces, this usually takes 15 to 25 minutes; check with a fork. Add tender greens such as spinach near the end so they wilt without becoming dull.
Use a different herb finish: Replace the parsley with cilantro, or add a pinch of dried thyme with the bay leaf. These changes shift the aroma rather than the method. If using a salty condiment at the table, taste the broth before adding extra salt, since it may already be well seasoned.
Make the broth without tomato paste: Leave it out for a cleaner, less roasted flavor. The paste contributes color and a gentle savory sweetness but is not necessary for the soup to set up. You can also replace apple cider vinegar with red wine vinegar; both add a small amount of acidity, and neither should make the broth taste sour at this quantity.
Storage and Reheating
Cool the soup in shallow containers and refrigerate it within 2 hours of cooking. Keep the broth, beef, and marrow together, or store the beef separately if you prefer to control how much meat goes into each bowl. Refrigerated soup keeps for 3 to 4 days. The fat may firm into a layer on top when cold; remove some before reheating if you want a lighter broth, or stir it back in for a richer result.
For longer storage, freeze the cooled soup in freezer-safe containers, leaving a little room for expansion. For best quality, use it within about 3 months. Thaw it overnight in the refrigerator, or reheat it from frozen over low heat with a splash of water. Warm leftovers on the stovetop, stirring occasionally, until the soup reaches 165°F (74°C); check with a food thermometer. Avoid repeatedly warming and cooling the whole pot: reheat only the portions you plan to eat.
Frequently Asked Questions
Can I make bone marrow soup without roasting the bones?
Yes. Put the raw bones and shank directly into the pot with the other ingredients and follow the simmering instructions. The soup will still cook, but it will have a milder, less roasted flavor and a paler broth. Roasting is a flavor-building step, not a requirement for the soup to work.
Do I need to soak the marrow bones first?
No soaking is necessary for this recipe. Pat the bones dry before roasting, and skim foam from the broth as it comes to a simmer. If your butcher has left bone dust or small fragments on the cut surfaces, rinse those away and dry the bones before they go in the oven.
How do I know when the marrow is ready?
After the long simmer, marrow should look soft and yield easily to a small spoon. Some may have melted into the broth, while some remains inside the bones. If the marrow is still firm and difficult to scoop, simmer the bones longer and check again; bone size and cut can affect how quickly it softens.
Why is my broth cloudy or greasy?
A rolling boil can disperse fat and small particles through the broth, making it cloudy. A gentle simmer and careful straining help keep it clearer. Greasiness is mostly a matter of how much marrow and rendered fat the bones release; chill the soup and lift off some of the solidified fat if you prefer a less rich bowl.
Can I make this soup in a slow cooker?
Yes, though you will need to roast the bones in the oven first for the same browned flavor. Transfer them and the other broth ingredients to the slow cooker, add the water, and cook on low until the shank is tender, about 8 to 10 hours depending on the appliance. Check the beef with a thermometer, then strain and finish the soup as directed.
Can I use the marrow bones again for another pot?
They can be simmered again, but a second batch will generally be milder because much of the marrow and flavor has already moved into the first soup. If you reuse them, make a separate broth and taste it before deciding how to season or serve it; do not expect it to be as rich as the first batch.
Related
- Beef Stew Base Recipe for Deep, Savory Flavor
- Beef Keema Curry Recipe with Peas and Fragrant Spices
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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