Roasted Beef Marrow Bones with Lemony Salsa Verde

The tangy and herbaceous sauce pairs perfectly with the richness of the marrow.
Yield 8 Servings Prep. Time 30 min Cooking Time 20 min Total Time 50 min


Here are the following ingredients:

  • 8 pieces Beef Marrow Bones, Canoe-cut
  • Salt
  • 2 tsp (10 mL) drained brined capers
  • 2 oil-packed anchovy fillets
  • 2 cloves garlic, minced
  • 1 cup (250 mL) packed fresh Italian parsley leaves
  • 1 cup (250 mL) packed fresh basil leaves
  • 1/2 cup (125 mL) packed fresh mint leaves
  • Grated zest of ½ lemon
  • 1 tbsp (15 mL) fresh lemon juice (approx)
  • ½ to 1 cup (125 to 250 mL) extra-virgin olive oil
  • Olive oil
  • Fresh ground pepper
  • 8 large, thick slices toasted crusty bread (or more)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. 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.

  2. Combine capers, anchovy fillets, garlic, parsley, basil, mint, lemon zest and lemon juice in a food processor or blender and pulse until the ingredients are coarsely chopped. With the motor running, add enough olive oil through feed tube to make the mixture fluid.

  3. 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 20 minutes.

  4. Divide the bones between 8 plates and drizzle with salsa verde. Serve with the toast and remaining salsa verde on the side.