Roasted Marrow Bones with Parsley Salad

   Roasted marrow bones are one of the most overlooked delicacies of the culinary world. To my mind, bone marrow is just as delicious and luxurious as fois gras, yet it's a fraction of the price. I like to eat it straight out of the bone, roasted and served with just a sprinkling of sea salt and a simple parsley salad. In a world of boneless, skinless chicken breasts, where some people would rather not know where their food is coming from, marrow bones can be a tough sell. Fortunately, there has been an increased interest lately in sustainable agriculture and "nose to tail" eating, popularized by chefs like Fergus Henderson and Montreal's Martin Picard.
    Marrow bones can be found at most good butcher shops and even some grocery stores. Sometimes, the beef bones for sale in a grocery store will be bundle of different cuts that are meant for use in soups and stocks. If you go through them, you can often find bones that are appropriate for this dish. You are looking for bones that are round and narrow, where you can see the marrow exposed on both ends. If you are not sure if you found the right kind, simply ask the butcher behind the counter and he or she should be able to help you find the right bones.

Prep time: 10 minutes, cooking time 20 minutes. Serves 4.

Ingredients

12 beef marrow bones
1 bunch parsley
1/2 lemon
1 tablespoon olive oil
1 baguette
1 clove garlic
sea salt & freshly ground black pepper.

Preheat oven to 425F
1. Rinse the bones, place in a large pot, cover with water and them bring to a boil. Turn off the heat and let the bone steep in the hot water for 2 minutes. Drain the water and then repeat the process one more time. This will remove the impurities and will help the bones roast quick and evenly.
2. Place the bones on a roasting tray and roast in the oven at 425F until the marrow is soft and starting to come away from the bone, about 15 to 20 minutes.

3. Chop the parley and then combine with 1 tablespoon olive oil and the juice of half a lemon. Season with salt & pepper

4. Slice the baguette diagonally in 1/2 inch (1.25cm) slices. Cut a clove of garlic in half and rub each slice of bread with the clove. When the bones come out of the oven, pour the fat from the bones over the bread, spread on a baking tray and toast in the oven until golden brown, about 5-8 minutes.  

To serve: Place 3 bones on each plate along with a small, slender spoon or knife for scooping out the marrow. Sprinkle sea salt over the bones and spoon some parsley salad on the plates. Serve with garlic croutons.