How to make it

  • 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.
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Reviews & Comments 7

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    " It was excellent "
    nightkitchen ate it and said...
    Ya gotta be en forme--but this is so voluptuous.
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  • genna_gp 9 years ago
    I absolutely love marrow bones - good recipe!
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    " It was excellent "
    orangeskipper ate it and said...
    Hi! I added this to Scary Foods. Hope that's OK:)
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    " It was excellent "
    merlin ate it and said...
    There is a little restaurant I love in the Left Bank. Le Pricop. It features the hat that Napolean left as collateral when he couldn't pay his bill. He never paid, they kept the hat. They also feature Os de Moelle en croute de sel. Marrow bones with a salt crust. I can see why Boni left his hat.
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  • sexybeast 10 years ago
    Delightful, and an often requested favourite of one of my clients. Truly a very good recipe, and highly commendable of you to contribute this one.
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  • liezel 10 years ago
    Very interesting post. Thanks. Great pics aswell
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  • rosemaryblue 10 years ago
    Oh, these bones would make wonderful soup too! Great flavor! :) Beautiful pics!
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