On Rue Dauguerre last fall, the night the Beaujolais Nouveau was released, I sat at the banquette at Le Plan B, next to a well dressed gentleman who was diving into a plate of marrow bones. Cross cut ones, like in the picture below. With a tiny spoon. Very much enjoying himself. Julia has a recipe of sorts for marrow bones (MAFCI p. 19), but it's for poaching them quickly to get the marrow for sauces, like sauce Bordelaise. (You can pull the marrow from stewing bones for this as well, like Osso Bucco.)
The fleur de sel is crucial. I got some when I was in La Rochelle--raked from the Atlantic salt flats nearby (and very expensive, for salt). When J first had it, she was skeptical, but one taste and she became a believer.
You can either split the bones length-wise or crosswise. But because I buy dog bones at Fareway, they are always cross-wise. And they are not as long as I would like. The longer they are, the longer they take to roast.
There's a great video of the master, Fergus Henderson, roasting them at Saint John's Bread and Wine. I ate there a couple of times when I was in London, but never had the marrow bones. Next time. J bought me his classic cookbook, The Whole Beast: Nose to Tail Eating some years ago. Often she does not much like the offal/abats, but she lapped up the marrow bones. And then it occurred to me: She's a rancher's daughter.
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| This photo of Le plan B is courtesy of TripAdvisor |
Preheat oven to 450º
- 8 beef shank bones cut crosswise, 2 to 3 inches. Or two bones cut lengthwise, 6 to 8 inches long
- fleur de sel
- pepper from a mill
- toast made from good French bread
- Parsley
- Put the bones in a half sheet pan and roast. Begin checking in 15 minutes until a paring knife inserted penetrates easily. Don't overcook or the marrow will melt away.
- Serve with fleur de sel, pepper in a mill, and slices of grilled bread garnished with a chiffonade of parsley.
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