Roasted Marrow Bones with Parsley Salad

Ingredients
1.2Kg (approx 6-8, 8-12cm long) Pieces of Calf/Yearling Marrow Bones
        (tip: get your butcher to cut the bone into the required lengths)
1 Bunch of Flat Leaf (Continental) Parsley, chopped roughly
2 French Shallots, very finely diced
1 Tbspns Capers, roughly chopped
2 Tbspns Extra Virgin Olive Oil
2 Tbspns Freshly Squeezed Lime Juice
A Good Quality Salt, such as Murray River Salt Flakes or Fler de Sel Salt
8 Thick Slices of Toasted Artesian Bread, check out our awesome finds: http://the2littlepiggies.blogspot.com/search/label/Bakery



Method
Preheat the oven to 220 degrees Celsius. Place bones, cut side up on a baking tray/Corning Ware/ovenproof frypan.

Carefully place the bones into the oven and bake for around 15-20 minutes. Please note, if the bones are very cold (i.e. straight from refrigerator), the baking time might be increased to around 25 minutes.

Check the bones at the 15 minute mark to see if the marrow is soft and has begun to separate from the bone. Note: remove bones from the oven just as the marrow begins to ooze out.

Meanwhile, combine chopped parsley, finely diced shallots and chopped capers in a small mixing bowl.

Just before serving combine olive oil and lemon juice and whisk. Drizzle dressing over  the parsley mixture and toss (best using one’s hands) until just coated in the dressing.

Place roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out the marrow, spread on toast, sprinkle with a little salt and top with parsley salad.  Suggested cutlery: crab, lobster picks and digging tools work well in getting the marrow out & onto your toast.