bone marrow

Ossobuco is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. Traditionally served with either risotto alla milanese or polenta. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.

Grilled bone marrow and shrimp served at Sunday brunch at O'Neil's at Arroyo Trabuco Golf Club. Live entertainment and a big selection of food to choose from.

Many cultures have used bone marrow as food throughout history. Some anthropologists believe that early humans were scavengers rather than hunters in some regions of the world. Marrow would have been a useful food source (largely due to its fat content) for tool-using hominids.