Here’s a simple recipe for Os à moelle rôti (Roasted Bone Marrow)

Ingredients

4 beef marrow bones (cut lengthwise or crosswise)

Sea salt (preferably flaky)

Freshly ground black pepper

Fresh parsley, chopped (for garnish)

Lemon wedges (optional)

Crusty bread (for serving)

Instructions

Preheat the oven to 450°F (230°C)

Place the marrow bones upright on a baking sheet lined with parchment paper or foil with the marrow exposed

Lightly season the marrow with sea salt and freshly ground black pepper Traditional os à moelle is typically kept simple but you can add a pinch of garlic or herbs if desired

Roast the bones in the preheated oven for about 15-20 minutes until the marrow is soft and slightly bubbly but not completely melted

Remove the bones from the oven and sprinkle with freshly chopped parsley for color and freshness

Serve the roasted bone marrow hot with crusty bread on the side A squeeze of lemon adds a touch of acidity if you prefer

Scoop out the marrow with a small spoon or knife spread it on the bread and enjoy the rich buttery flavor

Tips

Serve with a light salad or pickles to balance the richness

Ensure the marrow bones are of high quality preferably sourced from a butcher