Storage: Keep veal marrow bones frozen until you're ready to use them. Once thawed they are very perishable and should be kept in the refrigerator.
Shelf Life: Up to two days once thawed.
These marrow bones are sold as a blend of knuckle bones and pipe bones. This bone blend is for use in stock & soup recipes.
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If you wish, pipe bones can also be picked out of the blend and have their bone marrow extracted for use as an ingredient, spread or appetizer. Knuckle bones (which make up the majority of the blend) are not suitable for this application.
How to Prepare Bone Marrow from Veal Pipe Bones:
Harvesting the marrow from veal bones and preparing it for consumption is a process that requires a little patience, but very little effort or active preparation.
First, thaw the bones and soak them in lukewarm water for a few hours, until you can push the marrow out with your finger, a butter knife blade, or a thin cooking utensil handle. Once the marrow is out of the bone, we recommend soaking it again, this time in salted ice water, overnight in the fridge. This will help remove any blood from the marrow. Finally, poach the marrow, wrapped in muslin or cheesecloth, in salted water or stock for a few minutes until soft and heated through.
Once poached, the marrow can be served with beef or veal dishes, added to omelets and soups, or used in risotto (use it as the cooking fat instead of butter). It can even be lightly seasoned (salt and chervil, chives, or paprika) and served by itself as an appetizer.
