Bone Marrow Roast

2 pounds beef marrow bones

6 cups minced onions

12-15 whole garlic cloves

1 tablespoon ground cardamom

2 teaspoon freshly ground black pepper

1 teaspoon turmeric

1 tablespoon salt

4 tablespoons ghee

1 pound red potatoes, cut

into ½ inch pieces

1 cup water

1 teaspoon chili powder

1 cup small shishito peppers or 1 large red bell pepper

2 teaspoons ground cinnamon

Cilantro sprigs for garnish

Instructions: Preheat the oven to 400 degrees. In a shallow 10-12 inch Dutch oven, combine the bones, onions, garlic, cardamom, black pepper, turmeric, salt and ghee. Cover the pot and place in the middle rack of the oven for one hour, checking 2-3 times to make sure the onions are not burning. They should be caramelizing to a golden brown.

Lower the oven temperature to 250 degrees and continue cooking the bones for another 30-45 minutes.

Add the potatoes, water and chili powder, cover the Dutch oven again and continue cooking the bones for another 30-45 minutes. By now, the marrow should slide off the bones, the onions caramelized, even slightly gelatinous and the potatoes soft and slightly browned.

Take the lid off, stir in the peppers and ground cinnamon and cook uncovered for another 5 minutes.

Let the bone marrow rest for 10-15 minutes before serving.

This roast is best served with toasted sourdough bread and fresh cilantro springs as garnish.

Notes and variations

• Do not be alarmed by the amount of onions, they will reduce to less than a third but take on a great deal of flavor.

• If you do not have a Dutch oven, use a baking pan and cover tightly with foil.

• Substitute potatoes with sweet potatoes, carrots, parsnips or turnips.

Serves 4-6

From chef Anita Jaisinghani