Ingredients:

  • 4 large marrow bones (about 3-4 inches long) (1 kg)
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 cup fresh flat-leaf parsley, roughly chopped (25 g)
  • 1 tablespoon capers, rinsed and chopped (15 g)
  • 1 small shallot, finely diced
  • 1 tablespoon lemon juice (15 ml)
  • 2 tablespoons extra-virgin olive oil (30 ml)
  • Salt and pepper, to taste

Instructions:

  1. Preheat your oven to 450°F (230°C).
  2. Rinse the marrow bones under cold water and pat dry. Arrange bones upright in a roasting pan.
  3. Drizzle bones with olive oil, sprinkle with sea salt and cracked black pepper.
  4. Place roasting pan in the oven. Bake for 20-25 minutes, until the marrow is bubbly and begins to pull away from the bone.
  5. In a mixing bowl, combine parsley, capers, shallot, lemon juice, and olive oil. Toss gently and season with salt and pepper to taste.
  6. Allow marrow to cool slightly before serving. Spoon marrow onto crusty bread, topping with parsley salad.