-
1
Chill the marrow bones at least one hour.
-
2
Using a long thin knife, cut around the inside surface of the bone, and push out the marrow in one piece.
-
3
Place the marrow in a bowl of cold water, and refrigerate at least 3 hours, up to 24 hours.
-
4
While the marrow is refrigerated, place the empty bones in a pot and cover with water.
-
5
Simmer until all the fat and meat can easily be scraped away, about 2 hours.
-
6
Remove the bones from the water, scrape them clean, and set aside.
-
7
To prepare the flan: In a small nonreactive saucepan, combine the shallots and wine.
-
8
Bring to a simmer, and cook until almost all the wine has evaporated, about 30 minutes.
-
9
Remove from the heat and allow to cool.
-
10
In the container of a blender or food processor, combine the cream, eggs, and shallot mixture.
-
11
Puree until smooth.
-
12
Season to taste with salt and pepper.
-
13
Strain through a fine strainer, and set aside.
-
14
Preheat oven to 300 degrees.
-
15
Place teakettle of water over high heat to bring to a boil.
-
16
Wrap the bottom half of each bone tightly, first with plastic wrap, then with foil.
-
17
Stand each bone up in a deep roasting pan with the foil on the bottom.
-
18
Pour the flan mixture into each bone, filling them up halfway.
-
19
Cover the pan with a lid or heavy-duty foil, and place in the oven.
-
20
Bake for 45 minutes.
-
21
Remove from the oven but keep in the pan.
-
22
Prepare a hot grill or broiler.
-
23
Remove the marrow from the ice water, and cut into slices 1/2 inch thick.
-
24
Grill or broil the steaks to taste.
-
25
While the steaks are cooking, place the milk in a small skillet over low heat and bring to a slow simmer.
-
26
Add the marrow slices, and poach until the surfaces are smooth and they are heated through, about 5 minutes.
-
27
To serve, place each steak on a plate.
-
28
Carefully remove the foil and plastic from each bone, and place a bone, flan side down, on each plate.
-
29
Fill the empty top halves of each bone with the poached marrow slices.
-
30
Serve immediately.
