Magnus Nilsson of the Swedish restaurant Fäviken prefers to grill marrow bones, but roasting them is easier and tastes just as good. Your butcher shouldn’t mind cutting the bones into the right-sized pieces for this recipe, especially if you call ahead.
6-8 beef or veal marrow bones, 2 inches or less in length
2 1/2 cups baby arugula
1 tablespoon capers, drained
2 teaspoons fresh lemon juice
4 teaspoons extra-virgin olive oil
Freshly ground pepper
2 teaspoons dried cranberries, coarsely chopped
Preheat oven to 450 F. Roast marrow bones in a shallow pan on lower oven rack for 20 minutes.
Meanwhile, in a large bowl, toss arugula with capers, lemon juice and olive oil and season with pepper to taste. Serve each guest one hot marrow bone along with some arugula salad sprinkled with dried cranberries.