Roasted Marrow Bones

The husband attempted roasted marrow bones a while back and helpfully sent me the pictures he took of his experiment. I had tried marrow bones before him and it was an epic fail. His attempt, however, was quite successful. Behold:



The ingredients



The marrow bones.



Parsley salad and some bread. We didn't have any crusty bread, so some toasted whole wheat slices would have to do.



Roasted marrowy goodness.



Tada! All put together and ready for eating.

The husband found the recipe at the New York Times online. Here it is:

Adapted from Fergus Henderson

Time: 20 minutes

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.

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.)

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.

Yield: 4 servings.