Ingredients:

  • 4-6 marrow bones (about 2-3 inches, from beef or lamb)
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 cup flat-leaf parsley, chopped
  • 1 small shallot, finely diced
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper, to taste
  • Crusty bread or toast, sliced
  • Lemon wedges, optional

Instructions:

  1. Soak the bones in salted cold water for 30 minutes to draw out impurities. Rinse and pat dry.
  2. Preheat the oven to 425°F (220°C).
  3. Arrange the bones upright in a roasting pan and season with sea salt and black pepper.
  4. Roast in the oven for 20-25 minutes until bubbly and the marrow pulls away from the sides of the bone.
  5. In a mixing bowl, combine parsley, shallots, capers, olive oil, red wine vinegar, and season with salt and pepper. Toss well.
  6. Serve the roasted bone marrow immediately with parsley salad, toasted bread, and optional lemon wedges.