Bread-Crusted Marrow Bones with Gremolata

Danielle Renov Recipe By
  • Cooking and Prep: 45 m
  • Serves: 4
  • Contains:

This recipe was inspired by a meal we had in London almost two years ago that I still can’t get out of my head. The beauty of it is that as the bone marrow roasts, the marrow drips down and creates a fried-like texture on the bottom of the bread, making it delicious in and of itself!

Ingredients (13)

Bread-Crusted Marrow Bones


Start Cooking

Prepare the Bread-Crusted Marrow Bones

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a disposable baking sheet with Gefen Easy Baking Parchment Paper.

  2. Sprinkle salt and pepper on both sides of each marrow bone, where the marrow is exposed. Gently rub olive oil around each bone.

  3. Divide the dough into four pieces and roll each piece of dough into a long rope.

  4. Wrap the rope around the bottom of a bone so that it sits on the parchment. Pinch the ends together tightly so they don’t open up while baking. Brush the dough with olive oil and sprinkle a small pinch of Maldon salt and paprika over it. Repeat with the other three bones.

  5. Place the baking sheet in the oven and bake for 22–25 minutes until the marrow is cooked and bubbly and the challah is baked through.


Some bones will be bigger than others. You can use a little more or less dough depending on the size, but you shouldn’t need more than 14 ounces of dough. Just divide it up based on the size of the bones.

Prepare the Gremolata

  1. Place all the ingredients besides the oil in a small food processor and pulse until finely chopped but not puréed, or chop finely by hand. Add the oil and stir to combine.

  2. Spoon a small serving of gremolata over each marrow bone just before serving.


This recipe can easily adapted to the number of eaters that you’re serving. Just sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper on each bone, and brush with 1/2 teaspoon olive oil. Increase amount of challah dough as needed.


Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger

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