Roasted Marrow Bones

Name: Roasted Marrow Bones
Total time: 20 min
Yield: 4 servings
Ingredients: 8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total; 1 cup roughly chopped fresh parsley; 2 shallots, thinly sliced; 2 teaspoons capers; 1 1/2 tablespoons extra virgin olive oil; 2 teaspoons fresh lemon juice; Coarse sea salt to taste; At least 4 1/2-inch-thick slices of crusty bread, toasted

By Fergus Henderson

Total Time: 20 minutes
Rating: 5(183)
Comments: Read comments

Featured in: A Little Bit of Work and a Lot of Satisfaction

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Ingredients

Yield:4 servings

8 to 12center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1cup roughly chopped fresh parsley
2shallots, thinly sliced
2teaspoons capers
1½tablespoons extra virgin olive oil
2teaspoons fresh lemon juice
Coarse sea salt to taste
At least 4½-inch-thick slices of crusty bread, toasted

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
Step 2
Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.