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Follow these cooking methods/directions:
To prepare marrow bones, with the back of a sturdy knife, scrape off any meat clinging to the outside of the bones. In a large container or nonreactive bowl, stir 3 tbsp (45 mL) salt and 4 quarts (4 L) water together until salt is dissolved. Add the marrow bones, cover and refrigerate overnight or for 24 hours. Drain bones well.
Sauce: Heat oil over medium heat in a large Dutch oven or enamelled cast-iron roaster. Add onion, carrot, celery, and parsley and sauté until the vegetables are soft but not browned, 8 to 10 minutes.
Meanwhile, using a vegetable peeler, peel 2 strips of the yellow zest (avoiding the white pith) from lemon. Finely grate 4 tsp (20 mL) zest and set aside for the gremolata (wrap and refrigerate if making sauce ahead). Reserve remaining lemon for another use.
Add strips of lemon zest, garlic, bay leaves, tomatoes, wine and broth to pot and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 1½ hours or until reduced by two-thirds and thickened. Season with salt and pepper to taste. Remove from heat. (Make ahead: The sauce may be prepared up to 2 days in advance. Let cool, cover and refrigerate.)
Gremolata: When ready to serve, combine the grated lemon zest, parsley and garlic in a small bowl and set aside.
Place the marrow bones 2 inches (5 cm) apart on a foil-lined rimmed baking sheet. Brush bones lightly with oil and season lightly with salt and pepper. Bake in preheated 350ºF for 15 minutes. Reheat the sauce in a saucepan over medium heat until simmering while the bones are roasting.
Spoon sauce on 4 heated plates and place 3 marrow bones on each. Sprinkle with the gremolata and serve immediately.