A decade ago, bone marrow was untouchable as a fatty organ meat that was declared unhealthy and unfit for human consumption. Enter keto diet and bone marrow suddenly became healthy and delicious.
We’ve been enjoying bone marrow long before the phrase “keto diet” was coined. In fact, I’ve been eating bone marrow since I was a little girl. I drizzled a mixture of fish sauce and calamansi juice directly into the fatty mass and scooped it with a spoon. I loved it then; I love it still.
Slow Cooker Bone Marrow Soup
- 3 pieces cross cut beef shank bones
- 4 cloves garlic
- 1 onion halved
- ½ teaspoon dried rosemary (a whole sprig if using fresh)
- salt to taste
- pepper to taste
- finely sliced scallions to serve
- Place the beef shank bones in the slow cooker. If one side is closed and the other side open with the marrow exposed, place the bones closed side down to prevent the marrow from falling out.
- Add the garlic cloves, onion halves, rosemary, salt and pepper to the bones.
- Pour in one and a half to two liters of water (depending on the size of your slow cooker).
- Set the slow cooker on LOW and leave for twelve hours.
- Place the beef shank bones in soup bowls.
- Taste the broth; add more salt and pepper, if needed. Strain.
- Pour strained broth over the beef shank bones.
- Sprinkle in finely sliced scallions before serving your no-frills slow cooker beef bone marrow soup.