Recipe: Roasted Marrow Bones
Made popular by Britain’s Chef Fergus Hendersen, these are a luxurious indulgence. The parsley salad helps cut the richness, walking around the block after dinner will burn off the calories.
Roasted Marrow Bones
3-4 lbs center cut beef leg bones
1 cup coarsely chopped Italian Parsley
½ fresh squeezed lemon
½ teaspoon olive oil
coarse sea salt for serving
toasted crusty bread slices
Preheat oven to 450 degrees. Roast bones cut sides up in a roasting pan for 25 minutes.
While bones are roasting dress parsley with lemon juice and olive oil.
To serve, place bones on a serving plate. Garnish with a spoon of parsley salad and sea salt. Serve toasted bread slices on the side.
To eat, scoop out a small amount of the marrow from a bone, place on a piece of toasted bread, sprinkle a few grains of salt and finish with a bit of the parsley salad on top of all.
Serves 4 as an appetizer