Buying the Bones

• The first step is to buy the right bones from your butcher to make it all possible. This is best accomplished with an in-person order so there aren't any mix ups. Visit your butcher and ask for pipe-cut marrow bones or thigh bones of veal or beef. If you can get them cut into 2-inch or 3-inch sections, that will make them the most uniform in size and shape, and the least challenging when getting the marrow out.

Extracting the Marrow

• If you have the time, consider soaking the marrow bones in a light brine for up to two days prior to cooking. This will draw out any excess blood and give a flavor boost when you finally get to eat it. When you're ready, warm the bones in water at 110 degrees Fahrenheit for about five minutes. This will soften up the marrow a bit without melting any of it. Pick up one section of bone and hold it over a clean bowl with one hand, and use your other thumb to push the plug of bone marrow out and into the bowl. The warming should soften it enough so it moves out. Repeat the process with all the bones.

From Narrow to Wide

• If you have sections of bone that are tapered in their appearance, try pushing the marrow out from the narrow end. This way, it will slide out of the wide end of the bone and your odds of it exiting smoothly will improve. If necessary, use your index finger when your thumb no longer fits into the narrow end of the bone, and consider wearing kitchen gloves to protect your hands from the small slivers of bone that are often inside to hold the marrow in position.

Different Marrow Uses

• It's common practice to simmer the marrow bones in a soup or stew so that the marrow melts out and adds flavor and texture to the finished dish. Prior to simmering the bones, roast them in a 400 F oven with carrots and onions for around 45 minutes until they have browned. You'll have to turn the bones over at the halfway point for even browning. You can also cook the extracted marrow on its own in canola oil over medium-high heat after rolling the pieces in flour. Serve it on a crispy baguette or toast points for a memorable treat.