Roasted Bone Marrow with Shallot and Currant Confit

Name: Roasted Bone Marrow with Shallot and Currant Confit
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 loaf a good of bread; 59 milliliters currants; 6 to 8 sections of bone marrow, cut the long way; 118 milliliters olive oil; 4 servings salt and freshly ground black pepper; 454 grams shallots, minced

Roasted Bone Marrow with Shallot and Currant Confit is a dairy free main course. This recipe serves 4. One serving contains 1284 calories, 25g of protein, and 84g of fat. From preparation to the plate, this recipe takes about 1 hour. Head to the store and pick up a loaf of bread, currants, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Place the shallots in a sauté pan with the olive oil and currents. Cook over medium low heat for 30 minutes, or until the shallots begin to brown. Stir occasionally to prevent the bottom from sticking. Reduce the heat to low and continue to cook, stirring often, until the shallots are dark golden, about 15 minutes.

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Frying Pan

Pour all but one tablespoon of olive oil from the pan. The olive oil will be perfumed with shallots, and can be reserved for use in salad.

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Frying Pan

Let the confit cool, then store in a non-reactive container for up to a week.

In the meantime, preheat the oven to 450 F.

Equipment you will use

Oven

Place the bones in a roasting pan and roast for 15 to 20 minutes, until the surface of the marrow is lightly browned. During the last few minutes of roasting, place the rounds of bread in the pan to toast.

Ingredients you will need

Bread