Bone Marrow Canapes

Ingredients

• 4 3-inch beef marrow bones
• ⅓ cup finely chopped shallots
• ⅔ cup dry red wine
• 1 tablespoon finely chopped parsley
• 1 teaspoon fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1 baguette, about 2 inches in diameter

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    376 calories; 14 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 26 grams protein; 60 milligrams cholesterol; 577 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings (12 canapes)

Preparation

1. Preheat oven to 400 degrees. Wrap the bones individually in a double thickness of cheesecloth, then in foil. Place in a roasting pan, and bake for 30 minutes.
2. While the bones are baking, combine the shallots and wine in a small nonreactive saucepan. Bring to a simmer, and cook until almost all the wine has evaporated, about 20 minutes. Set aside.
3. Allow the roasted bones to cool until they can be handled. Remove the marrow, and discard the bones. Finely chop the marrow, and place in a mixing bowl. Add the shallot mixture, parsley, lemon juice, and salt and pepper to taste.
4. Cut twelve slices, 1/2-inch thick, from the baguette. Toast until golden brown. Mound the marrow mixture on the toasts, and serve as an hors doeuvre. The marrow mixture may also be served without toast as a topping for filet mignon or grilled fish.