Roasted Marrow Bones
By Andrew Zimmern
This is a Fergus Henderson classic from his London restaurant, St John. I love tarragon and parsley together which is the only fussing I have ever done with this simple and perfect recipe.
Fergus’ Roasted Marrow Bones with Parsley Salad & Toast
- 8 to 12 center-cut beef or veal marrow bones, about 4 pounds total, split
- 1 cup roughly chopped fresh parsley
- 3 tablespoons tarragon leaves
- 2 shallots, thinly sliced
- 2 teaspoons capers, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice or more to taste
- Slices of toasted crusty bread
Preheat oven to 450 degrees.
Put bones in a shallow roasting pan using crinkled foil to hold the bones straight/even.
Cook in upper third of oven for 15-20 minutes until marrow pulls from the bone. Do not overcook and allow the marrow to liquidize and run off the bones.
Toss together the parsley, tarragon, shallots and capers. Combine the lemon juice and olive oil, season with salt and white pepper. Dress the salad and serve.
Remove the marrow bones from oven, season and dress the bones with the salad and serve with toast.