Marrow Bones Marley

Name: Marrow Bones Marley
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 2 long beef shinbones, split in half lengthwise (ask your butcher); 1 cup fresh bread crumbs; 1 ⁄ 4 lb. softened butter; 1 tsp. worcestershire sauce; 1 Tbsp. fresh chopped parsley; 1 tsp. dry mustard; Freshly ground black pepper

Serves
serves 2

This recipe came to us from the now-closed Studio Grill in West Hollywood. It was served as an appetizer, nicely seasoned and broiled to perfection.

Ingredients

2 long beef shinbones, split in half lengthwise (ask your butcher)
1 cup fresh bread crumbs
¹⁄₄ lb. softened butter
1 tsp. worcestershire sauce
1 Tbsp. fresh chopped parsley
1 tsp. dry mustard
Freshly ground black pepper

ADVERTISEMENTAD

Instructions

Step 1

Cut shinbones into pieces anywhere from 4" to 10" long, according to your taste and the size of your plates.

Step 2

Make a paste by combining bread crumbs, softened butter,. worcestershire sauce, fresh parsley, dry mustard, and a few grinds of pepper. Spread the paste over the inside surface of the bones, coating both the marrow and the bone itself.

Step 3

Arrange bones paste side up and grill in a preheated broiler until the surface is browned and bubbling and the marrow feels slightly firm to the touch, about 5 minutes.

Cut shinbones into pieces anywhere from 4" to 10" long, according to your taste and the size of your plates.
Make a paste by combining bread crumbs, softened butter,. worcestershire sauce, fresh parsley, dry mustard, and a few grinds of pepper. Spread the paste over the inside surface of the bones, coating both the marrow and the bone itself.
Arrange bones paste side up and grill in a preheated broiler until the surface is browned and bubbling and the marrow feels slightly firm to the touch, about 5 minutes.