For the Marrow Bones

1.5 lbs beef marrow bones, cut crosswise (about 2-3 inches thick, like "donuts")

Tip: This cut is traditional and gives a great presentation for scooping.

2 Tbsp olive oil

1 tsp coarse sea salt (like Maldon or flaky salt)

1/2 tsp freshly cracked black pepper

For the Crostini

1 baguette, cut into 1/2-inch thick slices

2 Tbsp olive oil

For the "Grave Dirt" Gremolata

1/2 cup fresh flat-leaf parsley, finely chopped

1 small clove garlic, minced

Zest of 1/2 a lemon

1 Tbsp capers, drained and roughly chopped

1 tsp fresh lemon juice

Prepare the Marrow Bones

Preheat Oven: Preheat your oven to 450
F (230 C). Line a small, rimmed baking sheet with aluminum foil.

Season: Place the marrow bones, cut-side-up (like little cups), on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle generously with the coarse sea salt and black pepper.

Toast the Crostini

Toast: Arrange the baguette slices on a separate baking sheet. Drizzle with the remaining 2 tablespoons of olive oil.

Bake: Place the crostini in the oven alongside the marrow bones for about 5-7 minutes, or until lightly golden and crispy. Remove from the oven and set aside.

Roast the Bone Marrow

Roast: Continue to roast the bones for another 10-15 minutes. The marrow is done when it is soft, glossy, and beginning to pull away from the bone walls.

The marrow should not melt and run out, just be soft and jiggly.

Mix the "Grave Dirt"

Combine: While the bones are roasting, mix the "Grave Dirt" gremolata. In a small bowl, combine the chopped parsley, minced garlic, lemon zest, chopped capers, and lemon juice.

Serve

Plate: Carefully transfer the hot marrow bones to a serving platter.

Present: Serve immediately with the crunchy crostini and a small bowl or spoon of the "Grave Dirt" gremolata.

Enjoy with a glass/bottle of Velvet Bones.