Roasted Bone Marrow with Parsley, Caper & Fennel Salad

by leah

If you like fat, you’ll like roasted bone marrow. If you’re the kind of person who’s more of a Jack Sprat than his missus, you might want to give this one a miss(us)

I however, am a bit of a fat lover. I love me some wobbly bits. The crunchy top of the roasted lamb rack, confit anything, buttery toast, anything glisteny and oily gets me going. So that’s why bone marrow is one of my favorite foods. It’s like the velvetiest most consistent fat you’ve ever come across. It’s just meaty & rich enough to feel like something apart from just plain old beef tallow.

Incidentally, I share my love of veal marrow with Anthony Bourdain, who would choose this dish as his last meal on earth. I think I would too.

I serve it with a salsa that is salty, acidic and clean tasting. A lot of people like raw onion with this but I feel like it’s there to mask the flavor of the marrow rather than complement it.

So this is rather easy. As in, so easy I shouldn’t be giving you a recipe.

Serves 3-4 (or one me!)

  • 8 veal marrow bones, cut longwise.
  • 1 baguette, sliced on the bias
  • 2 tablespoons capers
  • 1/2 fennel
  • 1/2 bunch continental parsley
  • White wine vinegar


Place the bones, marrow side up, on a baking sheet. Heat the oven to 350 degrees F. Place the bones in, they’re only going to need to roast for 10 minutes so get to assembling the rest of the stuff.

While the bones roast, chop the fennel, capers and parsley until they are quite fine. Combine with a splash of white wine vinegar and some of the caper juice. Taste, it should be quite tart.
Slice the baguette on the bias. Take the bones out when the marrow starts going jiggly. Put the toast in under the grill until lightly toasted. Serve everything together with a teaspoon and a little dish of coarse, flaky sea salt. Scoop the marrow out and eat on the toast, with lots of napkins on hand.