- 8 veal marrow bones, cut into 2-3 inch lengths
- Cold water and 1 tbsp salt, for soaking
- 2 tbsp olive oil
- Flaky sea salt and cracked black pepper
- 1/4 cup finely chopped fresh parsley
- 1 tbsp finely grated lemon zest
- 1 small garlic clove, minced
- 1 tbsp drained capers, roughly chopped
- Crusty bread and lemon wedges, for serving
Roasted Veal Marrow with Parsley Gremolata
Ingredients
Method
- Soak the marrow bones in salted cold water for 1 hour to draw out any blood and clean the marrow, changing the water once.
- Pat the bones dry and arrange marrow-side up on a roasting tray.
- Drizzle lightly with olive oil and season with salt and pepper.
- Roast in a preheated 450°F oven for 20-25 minutes, until the marrow is soft and just starting to bubble at the edges but not fully melted away.
- While the bones roast, combine the parsley, lemon zest, garlic, and capers in a small bowl to make a bright gremolata.
- Remove the bones from the oven and let rest 2-3 minutes.
- Spoon the gremolata generously over the hot marrow just before serving
- Serve immediately with crusty bread for scooping and lemon wedges on the side.
Chef's tip
Pull the bones as soon as the marrow looks glossy and just soft — a minute too long and it liquefies and runs out, so watch the last five minutes closely.
