Wood Roasted Bone Marrow, Sourdough, Parsley + Shallot Recipe

Soak (optional but recommended)

If marrow bones are very bloody, place bones in a bowl, cover with cold water, add 1 tsp salt, and refrigerate 2–4 hours, changing water once. Drain and pat bones very dry. Skipping soaking preserves more beef flavor but may be less visually clean.

Preheat your wood-fired oven, grill with a wood fire, or a very hot conventional oven to 500°F (260°C). If using a grill, set it up for high direct heat with wood chunks for smoke; if using an oven, place a cast-iron skillet or baking tray in to heat.

Season the marrow bones: brush exterior cavities lightly with neutral oil, then sprinkle evenly with coarse sea salt and freshly ground black pepper. Place bones cut-side up (if cut lengthwise) or bone-marrow-side up on a wire rack over the preheated skillet or on a rimmed baking sheet lined with foil.

Wood roast the bones: cook in the hot oven or over the grill for 12–18 minutes, until marrow is soft and just starting to bubble but still retains shape. In a wood-fired oven expect 8–15 minutes depending on oven intensity; watch carefully to avoid melting away. The marrow should be jiggly and glossy.

Remove bones from heat and let rest 2 minutes. Sprinkle a small pinch of flaky sea salt on each bone immediately before serving.

While the bones are roasting, slice the sourdough on a diagonal into 12–16 slices about 1/2" thick, depending on loaf size.

In a small skillet over medium heat, melt the unsalted butter with olive oil until foam subsides and butter is lightly nutty (1–2 minutes). Remove from heat.

Brush both sides of each sourdough slice with the butter-oil mixture, then toast on a hot griddle, grill, or under a broiler until deeply golden and crisp, about 1–2 minutes per side. For an authentic wood-roasted flavor, toast briefly over the grill grates near the wood fire until char marks appear.

Transfer to a rack or plate and sprinkle each slice with a small pinch of flaky sea salt.

Combine the chopped parsley, finely minced shallot, minced garlic, and lemon zest in a bowl.

Add the lemon juice, extra-virgin olive oil, red wine vinegar, salt, and black pepper. Mix thoroughly and taste; adjust seasoning with additional salt, pepper, or lemon juice as needed. Let rest 10 minutes for flavors to marry.

Place the toasted sourdough slices on a serving platter or individual plates.

Using a small spoon, scoop warm marrow from the bones onto the toasts (or serve bones on a tray with toasts alongside so guests can spoon marrow themselves). Spread a thin layer—the marrow is very rich—about 1–2 tablespoons per slice.

Top each marrow-topped toast with a generous spoonful (about 1 tablespoon) of the parsley-shallot gremolata to cut the richness with acidity and freshness.

Garnish with microgreens or a few pieces of pickled shallot if using. Serve immediately while marrow and toast are warm.