8-12 center-cut beef marrow bones
1 c. roughly chopped fresh parsley
2 shallots, thinly sliced
2 tsp. capers
1-1/2 T. extra virgin olive oil
2 tsp. fresh lemon juice
coarse sea salt to taste
thick slices of crusty toasted bread

Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in an ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out).

Meanwhile, combine parsley, shallots and capers in a small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle over parsley mixture until leaves are coated. Serve bones, parsley salad, salt and toast on a plate, scooping out the warm marrow.