Rich in fat, flavour and texture, this timeless dish is updated to produce a deeply satisfying treat. Ask the butcher to cut the bones into four-centimetre or five-centimetre lengths. Serve with a leafy salad with a strong vinaigrette.
2 beef marrowbones, each cut into three or four sections
1 tbsp olive oil
2 garlic cloves, finely grated
1 tbsp lemon zest
2 tbsp extra virgin olive oil
4 tbsp panko or fresh breadcrumbs
1 tbsp finely chopped parsley
Sea salt and coarse black pepper
1. Heat the oven to 220 degrees. Rinse the bones and pat dry, then place the bones on a baking tray lined with baking paper, and brush them with olive oil.
2. Mix the garlic, lemon zest and extra virgin olive oil, add breadcrumbs, parsley, sea salt and pepper, and lightly toss.
Spoon the crumbs on top of each bone, and roast until the marrow is soft throughout, yet not so soft it melts away. Start checking (by inserting a thin skewer) at 10 minutes for smaller bones, 15-20 minutes for larger bones. Serve with hot toast, and small spoons for scooping.