People of South Asian descent eat red meat marrow with spices used in curries and stews in the pressure cooker. My husband came from a vegetarian family and now we fight over marrow!

I don't make a special marrow dish but whatever marrow bones I cook in an Indian stew/curry get cooked with the rest of the meat and fat.

My seasoning: cinnamon, bay leaves, cardamon, ginger, cilantro, cumin seeds, coriander powder, fenugreek powder

optional: tomato, chili/paprika, garlic, onion

When I make lamb shank with red wine and Italian spices - oregano, basil, thyme, rosemary, basil,and parsley - the same deal.

The marrow absorbs whatever spices and is delicious - it won't have an aftertaste if you season it properly!

When i make chicken soup with a whole cut up chicken in my slow cooker, i addd I two cow bones with marrow. After 8 hours I separate the meat and toss the bones back in for another 12 hours. At the end, The marrow shakes out at the end as is part of a delicious bone broth. I don't even know it is in there!

I happen to love marrow but it's intensely rich on its own. My favorite way to eat it is to cook the bones, scoop the good stuff out and toss into a frying pan with some scrambled eggs. Delish.

I also make bone broth once or twice a week. Sometimes I leave it in the broth, sometimes I pick it out of the crock pot and mix it up with shredded tongue or into a meatloaf.

My mother used to make marrow dumplings. Now they were made with breadcrumbs, which you would have to replace with almond or coconut flour.

Heat marrow bones (in your broth) until you can scoop the soft marrow out (100-150g). Cream and add one egg plus one egg yolk. Add salt, chopped parsley, a bit of nutmeg and enough nut flour so that you can form small balls (2-3cms). Chill until firm. Poach in broth.

I made stew with bone marrow yesterday. I simmered the bones with the meat in the stew for a day and then scooped the marrow out.

I can't eat marrow straight either. I like to mix it in with the meat, so your idea of adding to a stew is what I would do.

You can make it into a desert with butter and eggs, like a custard/brulee. I blend it into my broth with an imersian blender. Yum!