Marrow Bones Roasted w/ LateNite Salad

By timbrehse

Ingredients

• 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

Details

Servings 4
Adapted from cooking.nytimes.com

Preparation

Step 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.)

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.