beef bones with marrow, 3 inches long, 3 to 4 pounds total
fresh parsley, roughly chopped
shallots, thinly sliced
1 1/2 tablespoons
extra virgin olive oil
fresh lemon juice
coarse sea salt
crusty bread, 1/4 inch slices, toasted
- 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 a tiny bit of salt and top with parsley salad.