Ranch Recipe

Roasted Bone Marrow

Serves 4, about 25 minutes

Ingredients

• 4 Hooser Reserve Femur Bones, split lengthwise or cut into canoes
• Coarse salt and cracked black pepper
• 1 cup parsley leaves
• 2 tbsp capers
• 1 shallot, sliced thin
• 1 tbsp lemon juice
• Crusty bread, toasted

Method

1. If the bones have not been soaked, cover them in salted ice water for 12 hours in the fridge and change the water a couple times. It pulls the blood out and keeps the marrow pale.
2. Heat the oven to 450 degrees.
3. Set the bones cut side up on a sheet pan and salt them. A whole femur that has not been split can go on its side and be cracked open after.
4. Roast 15 to 20 minutes until the marrow is soft and bubbling but not melted out of the bone.
5. Toss the parsley, capers, shallot and lemon into a quick salad.
6. Scoop the marrow onto hot toast, top with the parsley salad, finish with coarse salt.

Ranch tip: Watch them close in the last 5 minutes. There is a short window between perfect and the marrow running right out of the bone onto the pan.