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1
When you get the marrowbones home, put them in a big bowl with water to cover and 2 tablespoons salt.
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2
They should sit refrigerated for a minimum of 4 hours or as long as overnight.
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3
To prepare the vegetables, place a cast-iron pot over medium heat and add 2 tablespoons of the butter.
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4
Once it starts to bubble, add the bacon.
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5
Let the bacon crisp up for 2 minutes, and then add the onion.
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6
Let the onion cook for a couple of minutes, stirring now and again, and then bomb the rest of the vegetables in except for the zucchini and snap peas.
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7
Cook the vegetables for about 5 minutes, stirring occasionally.
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8
Base the cooking on the potatoes, as they will taste the worst if they are not cooked through.
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9
In the last minute of cooking, add the zucchini and snap peas.
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10
Add 1 teaspoon salt, 1 thyme sprig, and a pinch of pepper to the pot, then pour in the stock and bring to a boil.
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11
Cook for 2 minutes and add the vinegar.
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12
At the last minute, add the remaining tablespoon of butter and the mustard, mixing well.
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13
Season with salt and pepper and set aside over very low heat.
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14
Now for the bones.
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15
Preheat the oven to 425F (220C).
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16
Drain the bones and pat them dry.
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17
Put a large ovenproof pan over high heat.
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18
Pour in a thin film of canola oil, and add the garlic and the remaining 1 thyme sprig.
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19
Cook, stirring, for 1 minute.
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20
Add the bones, marrow side down, and sear for 2 minutes.
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21
You are not looking for color, just a bit of heat penetration.
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22
Flip the bones marrow side up and put the pan into the oven.
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23
Roast for 12 minutes.
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24
We suggest using a thermometer to check the core of the marrow for doneness.
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25
It should register 140F (60C).
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26
A knife should penetrate the marrow easily.
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27
If the bones wobble and tip over, loosely crumble a sheet of foil and nestle them for sturdiness.
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28
Take the bones out of the oven and place 1 or 2 bones, cut end up, in each shallow soup bowl.
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29
Divide the vegetable mixture among the bowls.
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30
Garnish with the parsley.
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31
Serve with the bread, mustard, and sea salt.
