Roasted Marrow Bones

5.0(186)

by Fergus Henderson

Dinner, Weeknight, Main Course

Servings

4 servings

Total time

20 min

Calories / serving

775 kcal

Ingredients (8)

serves

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 cup roughly chopped fresh parsleyparsley
2 shallots, thinly slicedshallot
2 teaspoons caperscapers
1 1/2 tablespoons extra virgin olive oilextra-virgin-olive-oil
2 teaspoons fresh lemon juicelemon-juice
Coarse sea salt to tastesalt
At least 4 1/2-inch-thick slices of crusty bread, toastedbread

Instructions (2 steps)

01Preheat 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.)
02Meanwhile, 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.

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Rich recipe — supports nutrition-aware planning.