- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
This classic St. John dish uses veal bones for a more delicate texture and flavor. ("They've got youth on their side," says Fergus.) Ask your butcher for center-cut bones: You don't want the ends. When it comes to salt, Fergus uses coarse gray sea salt here because it maintains its crunch atop the succulent marrow.
Ingredients
- 8 3"-4"-long pieces veal marrow bones
- 1 cup fresh flat-leaf parsley, roughly chopped
- 2 small shallots, thinly sliced (about 1/3 cup)
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon drained capers
- Coarse gray sea salt
- Freshly ground black pepper
- 4 1/2"-thick slices rustic white bread, toasted
- Apecial equipment: 4 long, thin spoons
Instructions
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Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 192 % Daily Value *
- Total Fat: 9 g 13.55%
- Saturated Fat: 1 g 5%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 313 mg 13.02%
- Calcium: 22 mg 2.23%
- Potassium: 84 mg 2.41%
- Magnesium: 0 mg 0%
- Iron: 1 mg 5.32%
- Zinc: 0 mg 0%
- Total Carbohydrate: 26 g %
- Dietary Fiber: 2 g 6.42%
- Sugar: 3 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 25.79%
- Vitamin C 33.67%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq