My market had a special on marrow bones so I had to bring home a batch. They couldn’t be simpler to prepare and enjoy. Stand them up in a pan so the insides don’t leach out, then cook in a 450 degree oven for 25 minutes. Serve with some good toasted bread and Fergus Henderson’s parsley salad to cut the unctuousness of the marrow:
½ c Italian parsley, finely chopped
½ shallot, in thin slices
1 T capers
1 T olive oil
2 t lemon juice
Kosher salt to taste
Allow 1 or more 4-6 inch marrow bone per person as an appetizer. Use a small knife (or a grapefruit spoon) to dig out the marrow, and don’t forget the stuff in the bottom of the roasting pan. When you’re done, you can use the roasted bones to make trendy bone broth, aka beef stock.