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Chef’s Secrets – Roasted Bone Marrow

2nd April /

We’ve delved into our cookbook to bring you another one of our beloved Chef’s Secrets recipes, to indulge in from the comfort of your own home… 

Our Roasted Bone Marrow can be enjoyed as a starter or on its own.

If you’re missing the taste of Stockdales, this is the perfect recipe to satisfy your taste buds!

For this recipe, you will need…

Bone Marrow
16 Halves Bone Marrow
300g Diced Sourdough (1.5mm)
600ml Beef Stock
50g Butter
250g Shallots (finely diced)
500ml White Wine
15g Thyme (finely chopped)
40g Parsley (finely chopped)
160g Anchovies (finely chopped)
2 Lemons (zest only)
Salt and Pepper to taste

Step 1

Defrost the bone marrow. Scoop out the bone marrow, and cut into 1.5cm pieces.

Step 2

Soak the sourdough in the beef stock until fully absorbed. Gently press out any excess moisture. Combine the bread and bone marrow in a bowl.

Step 3

Sauté the shallots with butter in a pan until soft and sticky. Deglaze the pan with white wine and raise the temperature. Reduce the liquid until almost dry and remove from the heat to cool.

Step 4

Combine the shallots, thyme, parsley, anchovies, lemon zest, salt & pepper with the bone marrow mix

Step 5

Assemble the mixture back into the cleaned bones, and place in the oven for 8 minutes

Step 6


Et voila! Now you know how to recreate our infamous Roasted Bone Marrow… just remember to keep it to yourself! 


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