Beef Marrow Bones with Parsley Lemon Salsa Verde

4 - 6 people
00h 10
00h 15

Surprise and delight your dinner party guests with this incredibly simple yet luxurious dish with minimal ingredients.

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Ingredients and Method


  • 2 lb (2 packs) beef marrow bones
  • 1 tbsp capers, rinsed in cold water and drained
  • 1 clove garlic, peeled
  • 1/2 cup fresh parsley, finely chopped
  • 1 tbsp shallot, finely minced
  • 1/3 cup extra virgin olive oil
  • 1/8 tsp sea salt, plus more for seasoning bones
  • 1 tbsp freshly squeezed lemon juice
  • to taste freshly ground black pepper
  • 1 loaf crusty baguette, sliced and toasted
  • for garnish micro sprouts and finely sliced shallots


  1. Preheat oven to 450˚F
  2. Prepare the salsa verde - Smash the garlic clove and capers with the side of your knife and finely mince (or use a mortar and pestle or the bottom of a cast iron pan). Transfer to a medium bowl. Add the parsley, shallots, olive oil, lemon juice and 1/8 tsp sea salt to the bowl. Stir and adjust salt to taste. Set aside.
  3. Cut bones in half through middle, so marrow is exposed.
  4. Place the bones cut side up on a baking sheet lined with parchment paper. Season with sea salt and black pepper.
  5. Roast for 15-25 minutes until the marrow is slightly puffed and the internal temperature reaches 145˚F.
  6. Arrange on a platter, garnish with sprouts and sliced shallots. Serve immediate with toasted crusty bread, salsa verde and spoons for scooping.
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