A delightful twist on the classic roasted bone marrow, enhanced with a zesty herb salad and a touch of lemon.
Preheat your oven to 450°F (230°C).
Ensure the oven is fully preheated to achieve even roasting.
Place the beef bones, cut side up, on a foil-lined baking sheet.
Lining the baking sheet with foil makes cleanup easier.
Roast the bones in the oven until the marrow is soft and slightly separated from the bone, about 15 minutes.
Avoid over-roasting to prevent the marrow from melting away.
While the bones are roasting, finely chop the parsley and shallot, and mix them with the capers in a bowl.
Use a sharp knife to finely chop the herbs for a better texture.
Whisk together the olive oil and the juice of the lemon to create a dressing.
Adjust the lemon juice to taste for a perfect balance of tanginess.
Drizzle the dressing over the herb salad and toss to coat evenly.
Add the dressing gradually to avoid over-dressing the salad.
Serve the roasted bones on a plate alongside the herb salad and a sprinkle of sea salt.
Serve immediately while the marrow is warm and spreadable.
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