Step 1

Preheat oven to 450 F.

Step 2

Place the bones onto a parchment paper or foil lined baking sheet or roasting pan - canoe cut with the flat side facing up, cross cut with the narrower side facing down. Lightly season with salt and pepper.

Step 3

Roast for about 15 minutes (and up to 25 minutes), depending on the bone size and how much marrow they contain. As a rule of thumb once the marrow begins to gently bubble on the surface they are done. Remove from the oven immediately.

Step 4

Serve with toast, baguette slices or pita/tortilla chips and thinly sliced onion. Sprinkle micro greens or fresh herbs such as parsley or thyme over the marrow.