Oven Baked Bone Marrow Recipe

Preheat and prepare bones

Preheat the oven to 425°F (220°C). Rinse the marrow bones under cold water and pat dry with paper towels. Stand bones upright (if cross-cut) or place split-side up on a rimmed baking sheet lined with foil or parchment.

Season the exposed marrow lightly with kosher salt and freshly ground black pepper. Place a small thyme sprig on or beside each bone and brush the exposed marrow lightly with olive oil to encourage browning.

Roast in the preheated oven for 12–18 minutes, depending on size: marrow should be soft and just beginning to bubble and brown at the edges but not melted away. Check at 12 minutes and continue in 2‑minute increments until done.

Remove bones from oven and let rest 2 minutes. The marrow should be jiggly and spreadable. Keep warm while finishing other components.

Cook the jam

Place a small saucepan over medium heat and add the butter. When butter melts, add the minced shallot and sauté for 2–3 minutes until softened and translucent but not browned.

Add the chopped figs, brown sugar, and water. Stir to combine and bring to a gentle simmer. Reduce heat to medium-low and cook, stirring occasionally, until figs break down and mixture thickens into a jam — about 12–18 minutes. If using dried figs, cook toward the longer end and add up to 30 ml more water as needed to hydrate.

Stir in the red wine vinegar and lemon juice, then season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer 1–2 more minutes to meld flavors. Taste and adjust acidity or sweetness as needed (add a little more vinegar to brighten or a pinch more sugar to sweeten).

Remove from heat and let the jam cool slightly; it will thicken as it cools. Keep warm or at room temperature until serving.

Toast the bread

Arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil and sprinkle with fine sea salt. Toast in the oven at 425°F (220°C) for about 6–8 minutes, flipping halfway, until golden and crisp. Alternatively, grill or use a skillet.

Remove crostini from oven and immediately rub the cut side of the halved garlic clove over the hot surface of each slice to impart a subtle garlic flavor. Set aside.

Spoon about 1 1/2 teaspoons of the fig-shallot jam onto each roasted marrow bone, or serve jam alongside in a small ramekin so guests can top as desired.

Place the bone(s) on a warmed platter or shallow bowl (use coarse salt underneath to keep them steady if desired). Arrange crostini around the bones.

Sprinkle finely chopped parsley over the jam and bones, and finish with a light pinch of flaky sea salt over the marrow. Add microgreens or baby arugula to the platter for freshness if using.

Serve immediately with small spoons or marrow spreaders so diners can scoop marrow onto crostini, top with fig-shallot jam, and enjoy.