God’s Butter. I’ve heard this phrase used in reference to bone marrow before and it’s completely spot on. When roasted, the marrow takes on the texture of a softened butter and has a rich savory flavor that is both luxurious and comforting. The empty bones scattered across plates can be a bit disconcerting–very “I’ll grind your bones to make my bread”— but they’re worth the primal venture and will leave you licking your fingers and plates.
INGREDIENTS (BONE MARROW)
For 2 to 4
4 beef or veal shank bones, cut into 3 inch rounds
1/2 teaspoon freshly ground pepper
INGREDIENTS (ONION JAM)
2 tablespoons butter
2 1/2 cups sweet onions, thinly sliced
1/4 cup sugar
1/4 cup brown sugar, packed
1/3 cup red wine
1/4 cup red wine vinegar
pinch of kosher salt
INGREDIENTS (CHIMICHURRI SALAD)
1 bunch of flat leaf parsley, roughly chopped
1 garlic clove, minced
1/2 teaspoon dried oregano
1 pinch red chili flake
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 tablespoon coarse sea salt
freshly ground black pepper
INGREDIENTS (TO SERVE)
1 baguette, sliced
To make the bone marrow, place bones flat onto an oven-proof skillet, sprinkle with fresh pepper, and bake at 425 degrees for 20-25 minutes, or until you see the marrow just pull away from the bone. Cook it too long, and you’ll have hollow bones and a soupy mess. Using tongs (they’re SUPER hot) place the bones on a large plate.
For the onion jam, melt butter in a large skillet. Add the onions and cook over medium heat, stirring, until soft and just translucent, about 8 minutes. Add the sugar, wine, vinegar, and a pinch of salt. Cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes. Transfer the onion jam to a bowl and let cool.
In a medium bowl, toss the chimichurri salad ingredients together. Scoop salad onto large plate with the bones. Add a large dollop of onion jam, along with sea salt and small spoons (for scooping out marrow) on the side.
To enjoy, spread onion jam on baguette, top with some marrow, and finish with chimichurri and a pinch of sea salt.