Prep Time
10 min
Cook Time
15 min
Yields
4 servings
Courtesy of Chef Faizal Kassam of Cibo Trattoria.
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ingredients
2
cross-cut beef shank bones (ask your local butcher to cut the bones crosswise)
1
Gala apple, washed, cored and cut into matchsticks
2
bunches Italian parsley, washed and roughly chopped
2
Tbsp capers
1
Tbsp pickled ramps, sliced
1
clove garlic
1
loaf sourdough, sliced
good-quality red wine vinegar
good-quality olive oil and sea salt
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directions
Step 1
Preheat your oven to 450ºF.
Step 2
Place the bones in a pan, sprinkle some sea salt and place them into the oven. It will take 8-9 minutes to cook the marrow (or until the marrow is no longer pink in colour).
Step 3
In a stainless steel bowl, combine the cut apples, parsley, ramps, and capers. Splash about 2 teaspoons red wine vinegar to the salad, and let acidulate.
Step 4
Heat up a large griddle over medium heat. Grill 8 slices of sourdough. Once off the grill, rub with the garlic clove to release flavour, then drizzle with olive oil.
Step 5
Sprinkle with sea salt and serve.