Ingredients:

  • 4 pieces of beef marrow bones (about 4 inches long) (1 kg)
  • Sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 cup fresh parsley, finely chopped (30 g)
  • Zest of 1 large lemon
  • 1-2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil (30 ml)
  • Crushed red pepper flakes (optional, to taste)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Rinse marrow bones under cold water and place bones upright on a baking sheet.
  3. Sprinkle sea salt and black pepper generously over the tops of the bones.
  4. Roast in the preheated oven for 15-20 minutes until the marrow is soft and begins to separate from the bone.
  5. In a small mixing bowl, combine parsley, lemon zest, minced garlic, olive oil, and salt. Mix well; adjust seasoning as needed.
  6. Serve roasted marrow with gremolata on the side. Provide spoons for scooping marrow.