Fergus’ Roasted Marrow Bones with Parsley Salad & Toast
Roasted Marrow Bones By Andrew Zimmern This is a Fergus Henderson classic from his London restaurant, St John. I love tarragon and parsley together which is the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Roasting pan
- Aluminum foil
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Toaster
- Spoon
- Serving platter
Ingredients
- 8 to 12 center-cut beef or veal marrow bones, about 4 pounds total, split
- 1 cup roughly chopped fresh parsley
- 3 tablespoons tarragon leaves
- 2 shallots, thinly sliced
- 2 teaspoons capers, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice or more to taste
- Slices of toasted crusty bread
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