Roasted Bone Marrow

Roasted Bone Marrow
  • Author: Ann Marie Michaels



  1. Preheat oven to 450 degrees F.
  2. Rinse and coarsely chop parsley (discarding stems). 
  3. Peel and thinly slice shallots.
  4. Combine chopped parsley, sliced shallots and capers in small mixing bowl. Set aside.
  5. Put bones, cut side up, on parchment– or Silpat-lined baking sheet or in ovenproof skillet.
  6. Cook until marrow is soft and begins to separate from the bone, about 10-15 minutes. (Stop before marrow begins to leak out.) 
  7. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated.
  8. Slice the bread and toast for a few minutes in the oven. 
  9. Put roasted bones, parsley salad, salt and toast on a large plate. 
  10. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.