Roasted Bone Marrow, Herb & Shallot Gremolata

About

Prep Time:
30 minutes

cook time:
5 minutes

serves:
8

Hot marrow, cold gremolata, charred bread — the opener that gets everyone reaching in before the mains even hit the table.

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ingredients:

• 2 large beef marrow bones, canoe-cut (ask your butcher)

• Flaky sea salt

• 1 baguette or sourdough, sliced on an angle

• Olive oil, for the bread

Gremolata

• Small bunch flat-leaf parsley, finely chopped

• 1 small shallot, very finely diced

• 1 tbsp baby capers, rinsed and roughly chopped

• Zest of 1 lemon, plus a squeeze of juice

• 1 small garlic clove, finely grated

• 2 tbsp olive oil

• Pinch of chilli flakes, optional

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Preparation:

1. Preheat oven to 220°C (fan-forced). Stand the marrow bones cut-side up in a roasting tray.

2. Roast for 15–20 minutes until the marrow is soft and just starting to bubble at the edges — check from 12 minutes if your bones are on the smaller side, you want it soft, not melted away.

3. Meanwhile, combine parsley, shallot, capers, lemon zest and juice, garlic, olive oil and chilli flakes (if using) for the gremolata. Season with a pinch of salt.

4. Brush the bread with olive oil and put in the oven until warm.

5. Pull the marrow from the oven, spoon the gremolata generously over the top of each bone while hot, and finish with flaky salt. Serve immediately on a board with the charred bread and small spoons for scooping.