Buttery, rich & unctuous, roasted bone-marrow is a luxurious treat that’s surprisingly easy to make at home. Grass-fed bone marrow has a more pronounced flavor, which we’ve balanced here with a parsley-lemon salad and sweet shallot & date jam.
You will likely have extra date jam, which is great on sandwiches or stirred into pan sauces.
Wine Pairing: Macon Chardonnay
Ingredients Servings: 4
- Date/Shallot Jam:
- 2 T Olive Oil
- ¼ C finely chopped Shallot
- ¼ t Salt
- 1 T Dark Brown Sugar
- 2 T White Wine
- 10 Diced Medjool Dates
- 1 T minced Fresh Thyme
- 2 T Sherry Vinegar
- Additional Salt to Taste
- Lemon & Parsley Salad:
- 2 Lemons
- A Bunch of Italian Parsley
- 1 T Olive Oil
- Marrow Bones:
- 5lbs Canoe-Cut Grass-Fed Beef Marrow Bones
- ¾ t Sea Salt
- 8 thin slices of Baguette
Get a frying pan hot over medium-low heat & add the olive oil, shallot, salt & brown sugar.
“Sweat” the shallots in the oil (this is a lower heat than a saute – the shallots should soften & turn translucent without browning). After a few minutes, pour in the white wine.
Once the shallots are very soft (about 10 minutes), add the dates, vinegar, thyme, and a cup of water.
Simmer the liquid until most of it has evaporated (reducing the heat as the water volume decreases to avoid burning the jam). Taste the jam & stir in additional salt as needed.
Chill the jam in your fridge while you prepare the rest of the recipe.
Set your oven to 375F.
While the oven is preheating, zest the lemons using a very fine grater. Peel them & cut the inner flesh into supremes by cutting between the membranes separating the segments.
Pick the leaves from the bunch of parsley & discard the stems.
Sprinkle the marrow-side of the bones with their sea salt. Spread them out on baking sheet. Roast them in the oven for 12-20 minutes, until the marrow softens & begins to pull away from the bone at the edges.
While the marrow is roasting, toast the bread slices in an oiled or buttered frying pan.
Finish the Salad: Toss the parsley leaves with the lemon zest & supremes, the olive oil, and salt to taste.
Serve the roasted marrow, in the bones, with the toasted baguette, some of the date jam, and some parsley salad.