Roasted Marrow Bones with Parsley Gremolata
Roasted marrow is one of the simplest things you can cook and one of the richest things you can eat. Using Riverbend Cattle Company canoe-cut marrow bones, this recipe takes about twenty minutes in a hot oven and turns out soft, buttery marrow ready to spread on toast.
A quick parsley gremolata cuts through the richness with a little brightness, so every bite tastes as good as the first.
Ingredients
- 2 lbs Riverbend Cattle Company canoe-cut marrow bones
- Flaky salt and black pepper
- 1 cup fresh parsley, finely chopped
- 1 small shallot, minced
- 1 garlic clove, minced
- Zest of 1 lemon, plus a squeeze of juice
- 1 tablespoon olive oil
- Crusty bread, sliced and toasted
Instructions
- Preheat oven to 450°F.
- Place the bones marrow side up on a foil-lined baking sheet and season with salt and pepper.
- Roast for 15–20 minutes, until the marrow is soft, lightly golden, and just starting to pull away from the bone.
- While the bones roast, stir together the parsley, shallot, garlic, lemon zest, lemon juice, and olive oil.
- Spoon a little gremolata over each bone and serve right away with the toasted bread.
Serving Notes
Scoop the marrow straight onto warm toast, add a pinch of flaky salt, and top with more gremolata. It works as a starter for a steak dinner or as the whole meal with a simple salad. Save the roasted bones afterward for a pot of broth, because at Riverbend Cattle Company we believe every part of the animal deserves to be used.
