Ingredients:

  • 4 beef marrow bones (about 3-4 inches long, 500g)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup fresh flat-leaf parsley, finely chopped (30g)
  • 2 cloves garlic, finely minced
  • Zest of 1 lemon
  • 2 tablespoons extra-virgin olive oil (30ml)
  • Crusty bread (like French baguette or sourdough), sliced
  • Optional: Pickled vegetables for garnish

Instructions:

  1. Soak the beef marrow bones in cold water for 30 minutes to remove blood and impurities.
  2. Preheat the oven to 450°F (230°C).
  3. Drain and pat dry the bones. Season the marrow with sea salt and black pepper.
  4. Place the bones cut-side up on a baking sheet and roast in the preheated oven for about 20 minutes, until the marrow is bubbling and golden.
  5. While the marrow roasts, mix parsley, garlic, lemon zest, olive oil, salt, and pepper in a bowl to make the gremolata.
  6. Remove the bones from the oven, let cool slightly, then serve with the gremolata and sliced crusty bread. Add pickled vegetables if using.