Split Marrow shafts or rounds, 1/2 cup roughly chopped fresh parsley, 1 shallot thinly sliced, 1 teaspoon of capers, 1 tablespoon olive oil, 1 teaspoon freshly squeezed lemon juice, Maldon sea salt to taste, crusty bread thickly cut and toasted.
Preheat oven to 200°C. Place bones. cut side up, on a foil lined baking sheet or ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone – about 15 mins.
Combine the parsley, shallots and capers in a small bowl.
Just before the bones are ready. whisk together the olive oil and lemon juice and drizzle this dressing over the parsley mixture until the leaves are just coated.
Put roasted bones, parsley salad, salt and toast on a serving plate. To serve, scoop out marrow, spread on the toast, sprinkle with salt and top with the parsley salad. Delicious!