Big night · Inspired by Fellow Cooks

Roasted Bone Marrow with Parsley Topping

Name: Roasted Bone Marrow with Parsley Topping
Yield: 4
Ingredients: 4 canoe-cut marrow bones; Kosher salt and black pepper; 1 cup flat-leaf parsley leaves; 1 small shallot, thinly sliced; 2 tsp capers; 1 tbsp olive oil and 2 tsp lemon juice; Flaky salt and toasted bread

The starter nobody expects and everybody remembers. Canoe-cut marrow bones roasted hot, then topped with a sharp parsley, shallot and caper salad and served with toast.

TimeAbout 20 minutes

Serves4

EaseEasy

CutCanoe Cut Marrow Bones

TargetBubbling

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Inspired by Alton Brown.

Roasted Bone Marrow with Parsley Topping

Ingredients

7 items

Legacy Maker Farms 1876 Single-Source4 canoe-cut marrow bones
Kosher salt and black pepper
1 cup flat-leaf parsley leaves
1 small shallot, thinly sliced
2 tsp capers
1 tbsp olive oil and 2 tsp lemon juice
Flaky salt and toasted bread

Method

1Heat the oven to 450°F. Set the bones cut side up on a foil-lined sheet pan and season.
2Roast 15–18 minutes, until the marrow is soft and just starting to bubble.
3Toss the parsley, shallot and capers with the oil and lemon juice.
4Serve the bones hot with the parsley salad, flaky salt and toast for spreading.

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Bubbling

Cook to temperature, not timeRoast until the marrow is soft and just pulling from the bone.

Made with Legacy Maker Farms 1876 Single-Source Canoe Cut Marrow Bones · 4+ lbs. 4 bones Legacy Maker Farms 1876 Single-Source beef: raised on our Indiana farm, dry-aged and cut by hand under the eye of our master butcher.

Get this cut Find our beef online and at retailers and butcher shops across Indiana and Illinois.

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