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

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