Home Recipes Roasted Marrow Bones with Shallot-Caper Gremolata

Roasted Marrow Bones with Shallot-Caper Gremolata

Serves 4 Bake 15 minutes, plus 1 hour optional soak

Ingredients

  • 4-6 center-cut marrow bones (2-3 inch), regular
  • 2 tablespoons olive oil
  • coarse kosher salt
  • cracked black pepper
  • 1 small shallot, minced
  • 2 tablespoons capers, drained and roughly chopped
  • 1/2 cup finely chopped fresh parsley
  • 1 small clove garlic, minced
  • zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 baguette, sliced on the bias and toasted
  • flaky sea salt, for finishing

Method

  1. If time allows, soak the bones in cold, lightly salted water for up to 1 hour to draw out excess blood, then pat completely dry.
  2. Preheat the oven to 450F. Arrange the bones marrow-side up on a rimmed sheet pan.
  3. Drizzle with olive oil and season with kosher salt and pepper. Roast 15-20 minutes, until the marrow is soft and just beginning to bubble at the edges - pull it before it fully renders away.
  4. While the bones roast, stir together the shallot, capers, parsley, garlic, lemon zest, and lemon juice in a small bowl. Season lightly - the capers bring salt, so taste before adding more.
  5. Brush the baguette slices with a little oil and toast until golden.
  6. Pull the bones from the oven and spoon the shallot-caper-parsley topping generously over each one while still hot.
  7. Finish with a scatter of flaky sea salt and serve immediately with the toast points for spreading the warm marrow.

Suggested Recipes