Marrow Ala Henderson

• 12 marrow bones Beef, * or around ~4 lbs.
• 1 1/2 tablespoons olive oil
• 2/3 tablespoon lemon juice
• 2 teaspoons capers
• 1 cup parsley whole leaves or roughly chopped
• 1 shallot large, finely sliced
• 8 toasted bread thinly sliced pieces of
• sea salt Rough, to taste

1. Preheat your oven to 450 degrees Fahrenheit.
2. Put the marrow bones on a foil-covered baking sheet and roast for 15 minutes, or until a knife slides through the marrow easily, but before it begins to disintegrate out of the bone.
3. In the meantime, mix the olive oil and lemon juice in a small bowl. Combine parsley, sliced shallot and capers into a salad and toast your bread (I toasted mine in a pan on the stovetop).
4. Right before the marrow is ready, put dressing over the salad.
5. Serve on large plates with marrow, toast, salad and sea salt. Eat by scooping marrow onto toast, putting on salt to taste and then layering on the salad.

bones beef, olive oil, lemon juice, capers, parsley, shallot, bread, salt

Taken from www.yummly.com/recipe/Marrow-ala-Henderson-1692616 (may not work)