Serves 4
what you need:
3 " veal marrow bones, 12 each
water, 1 gallon
white onion, julienned, 1/2 cup
flat leaf parsley, leaves and stems, 6 each
thyme sprigs, 4 each
peppercorns, whole, 3 each
how you make it:
1. Bring the water to a boil with the onion, parsley, thyme and peppercorns.
2. Boil the veal bones for 5 minutes. Remove and pat dry.
3. In a shallow pan, roast the bones at 450 degrees for about 20 minutes until a knife passes through the marrow easily.
4. Serve immediately with grilled rustic bread, parsley and lemon salad, and pickled onions.
for the parsley and lemon salad:
parsley leaves, whole, 1 cup
lemon zest, from 1 lemon
maldon sea salt, to taste
extra virgin olive oil, 2 Tbs.
black pepper, ground, to taste
capers, rinsed, whole, 1 Tbs.
how you make it:
1. In a bowl, toss the parsley, lemon zest, and capers together.
2. Add the olive oil and toss.
3. Season with salt and pepper.
4. Serve alongside the veal bones and grilled bread.
for the quick pickled onions:
red onion, julienned, 8 oz.
white wine vinegar, 2 oz.
water, 2 oz.
sugar, 2 oz.
mustard seeds, 1/4 tsp.
coriander seeds, 1/4 tsp.
kosher salt, pinch
how you make it:
1. Bring the vinegar, water, sugar, and spices to a boil in a medium sized pot.
2. Stir to dissolve the sugar.
3. Pour the hot mixture over the julienned onions and let stand until cool.
4. Serve alongside the veal bones, grilled bread, and parsley salad.
for the grilled bread:
crusty baguette (or other rustic bread), sliced 1/2" thick, 12 pieces
kosher salt, to taste
black pepper, cracked, to taste
olive oil, 2 Tbs.
how you make it:
1. Brush the bread slices with olive oil, season with salt and pepper, and grill.
