INGREDIENTS
Split Marrow shafts or rounds, 1/2 cup roughly chopped fresh parsley, 1 shallot thinly sliced, 1 teaspoon of capers, 1 tablespoon olive oil, 1 teaspoon freshly squeezed lemon juice, Maldon sea salt to taste, crusty bread thickly cut and toasted.
METHOD
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Preheat oven to 200°C. Place bones. cut side up, on a foil lined baking sheet or ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone – about 15 mins.
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Combine the parsley, shallots and capers in a small bowl.
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Just before the bones are ready. whisk together the olive oil and lemon juice and drizzle this dressing over the parsley mixture until the leaves are just coated.
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Put roasted bones, parsley salad, salt and toast on a serving plate. To serve, scoop out marrow, spread on the toast, sprinkle with salt and top with the parsley salad. Delicious!
