Marrow is the soft, fatty tissue found inside the hollow cavity of large animal bones, most often beef or veal leg and shin bones, valued as a rich, spreadable delicacy. It is usually roasted until soft and scooped out to eat on toast, as in the French bistro dish os à moelle, or simmered in the bone to enrich stocks and broths. Its richness benefits from an acidic or bright counterpoint, such as a parsley salad or a squeeze of lemon, and it appears across French, British, and Middle Eastern cooking, from a simple roasted appetizer to an enrichment for stews and rice dishes.