Fatty, succulent, meaty goodness --- bone marrow is a wonderful indulgence, best enjoyed with a glass of full-bodied red wine. My husband and I used to go to a small French restaurant in Dupont Circle called Montsouris every couple of weeks to get it, but Montsouris closed down last year and we've been on the lookout for a replacement ever since. We finally gave up the search this weekend and decided just to recreate it ourselves. I have to say that we were pretty pleased with the results.
4 bone marrow pieces (veal or beef), approximately 2 1/2 inches in thickness (ask your butcher for bones with marrow for roasting, not soup bones)
1 tablespoon flat leaf parsley, finely chopped
4 lemon wedges
Coarsely ground Himalayan sea salt
Preheat the oven to 450 degrees. Rinse off the bones and place them on a sheet pan lined with foil (it will make cleanup much easier). Roast the bones in the oven for about 20 minutes, until the fat starts to run and the marrow easily pulls from the sides of the bones. Once the marrow is cooked, sprinkle it with the salt and parsley. Serve the marrow with a warm baguette and lemon wedges on the side (the acidity of the lemon helps cut the fattiness).