Roasted Bone Marrow - courtesy of St John

As you'll see from my post in May, I went to St John restaurant while I was in London and had their amazing roasted bone marrow dish. So today I decided to make the trip to Hudson Meats in Cammeray and after asking a couple of the staff I discovered they could provide the veal bones just as I needed. One bone was too big so if you're going to try this ensure you get them no longer than a pinky finger.

This is the first time I've been really nervous cooking a dish for some time. But I have to say, it came out fantastic and I'll definitely cook it again.

This recipe is from 


  • 8 3"-4"-long pieces veal marrow bones
  • 1 cup fresh flat-leaf parsley, roughly chopped
  • 2 small shallots, thinly sliced (about 1/3 cup)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon drained capers
  • Coarse gray sea salt and freshly ground black pepper
  • 4 1/2"-thick slices rustic white bread, toasted
  • special equipment

    4 long, thin spoons


  • Preheat oven to 450° (220°C). Place bones, wider cut side down, in an ovenproof skillet or roasting pan. Roast bones until marrow is soft and begins to separate from bone but before it begins to melt, 15-20 minutes, depending on thickness of bones.
  • Meanwhile, toss parsley, shallots, oil, lemon juice, and capers in a medium bowl to coat. Season salad to taste with gray sea salt and pepper.
  • Divide marrow bones and salad among plates. Serve with toast and gray sea salt. Using a long, thin spoon, scoop marrow onto toast, top with salad, and garnish with a pinch or two of salt.

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