Bone marrow. I only indulge once or twice a year, promise. My cardiologist might be reading the blog. :) I made some osso buco with beef shanks (no veal) the other day, and while most of the bone marrow tends to melt away with the slow cooking (3 hours to soften the beef), there was a shank or two where the marrow was only exposed on one side, and the top stayed above the braising liquid, so the bone marrow was intact and fabulous.
Topped with freshly grated lemon rind, chopped italian parsley and some flakes of maldon sea salt… the well cooked marrow was a little dry and well cooked on top, but gelatinous and wiggly inside. The perfect time to pull out the one silver marrow spoon we have in the house and use it for the single purpose of extracting the fabulous marrow from the bone.