Some people call roasted bone marrow “God’s butter” for its deeply beefy flavor and creamy, unctuous texture. The gremolata, with its bright lemon peel, parsley, and serrano, balances the richness of the marrow. Roasted marrow bones are considered rustic cuisine because of their simplicity and the fact that they’ve been a staple for farmers for hundreds of years, but they make an elegant and impressive appetizer for any dinner.
- 1 ½ pounds Panorama Organic marrow bones
- ½ cup finely chopped flat-leaf parsley
- 3 garlic cloves, finely minced
- 2 tablespoons finely minced shallots
- 1 serrano pepper, finely minced
- Zest of 1 lemon
- 3 tablespoons olive oil
- ½ teaspoon flaky sea salt
- 2-3 grinds black pepper
- 1 French baguette, sliced and toasted
Heat the oven to 450 degrees F. Line a baking sheet with foil and stand the bones up on the sheet. If one end of a bone is bigger than the other, place the larger side down. Roast the bones for 12-15 minutes, until the bones are browned and the marrow is crusty on top and starting to separate from the bone. Pay attention and don’t over-roast, or the marrow will melt out of the bone.
While the bones are in the oven, make the gremolata. In a small bowl mix together the parsley, garlic, shallots, serrano, lemon zest, and olive oil. Finish with the sea salt and freshly ground black pepper.
Slice and toast the bread.
Remove the bones from the oven and top each with a spoonful of gremolata. Serve with the toast.
Provide each diner with a small knife, like a butter knife, to pull the marrow from the bone. Spread on toast with the gremolata.