Roasted Bone Marrow with Chives & Shallots

Name: Roasted Bone Marrow with Chives & Shallots
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Cuisine: European
Ingredients: 2 Veal Bones, split lengthways; 3 Tbsp Chives, chopped; 3 Tbsp Shallots, finely diced; 4 Slices of good quality ciabatta

By: Gozney

Bone marrow makes a great starter or snack and although it can seem intimidating – it shouldn’t be!

Recommended Oven: Dome, Arc XL, Arc, Roccbox, Tread
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

Serves: 2

2 Veal Bones, split lengthways
3 Tbsp Chives, chopped
3 Tbsp Shallots, finely diced
4 Slices of good quality ciabatta

Recommended Equipment

Dome
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Dome Mantel

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Instructions

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Step 1

Start by preheating a griddle pan in your Gozney oven and rub the sliced bread generously with olive oil. Pop the oiled bread in the hot pan and toast in the Gozney for 2-3 minutes, flipped over halfway through. Set to one side.

Step 2

Pop the veal bones into a cast iron pan with the marrow facing upwards and cover with foil. Put the tray into Roccbox for 4 minutes.

Step 3

Rotate the pan 180 degrees and cook for a further 4 minutes.

Step 4

Check the marrow is cooked and score with a small knife into a diamond pattern. Sprinkle each piece of marrow with a generous pinch of sea salt and top with the chives and shallots.