I asked my butcher to split marrow bones lengthwise for me when I was buying bones for the beef stock I used for Pot-au-feu. We enjoyed the amazing, buttery marrow on little toasted buckwheat blinis with a shallot and white balsamic vinaigrette.
Roasted Marrow Bones
Marrow bones, split lengthwise (4 or 5 will feed about 10 people a significant appetizer portion)
2 shallots, thinly shaved
2 tsp. capers
2 tsp. finely chopped scallion
1 Tbsp. finely chopped fresh parsley
2 Tbsp. white balsamic vinegar
2 Tbsp. extra virgin olive oil
1 tsp. grainy mustard
Sea salt, to taste
Toasted Baguette (or gluten free bread – I used buckwheat blinis that I had on hand)
Roast the marrow bones on the top rack at 450 degrees F for about 15 to 20 minutes, or until the marrow just starts to pull away from the bone, but before it melts.
Meanwhile, shave the shallots, chop the scallion, and parsley, and mix all other ingredients together in a small bowl to make the vinaigrette.
Pull the marrow bones from the oven, and allow them to cool for a few minutes. Serve with the vinaigrette and toasted baguette.
And then let your dog enjoy the bones after you’ve emptied them. Enjoy!