Don't try this at home...
My butcher has now got used to me asking for weird things - I had convinced him that I wanted a "canoe cut" marrow bone, but I forgot to ask him to trim them into neat shapes, so they came as a leg bone, split in two, with the ball sockets on either end, still too big to fit on my plates!
With a bit of thinking and some disinfectant, I used my angle grinder in the workshop to trim the top and tail of the bones into neater shapes.
Trimmed Bone Marrow Canoe
This is then scraped clean, the marrow is mixed in with the Braised Beef Shin that has slowly been cooking
To serve
The beef shin pieces are marinated in red wine for 24 hours, then slowly cooked in wine and stock, the meat is then combined with Lyonnaise onions, bone marrow and an incredible sauce that binds it all together. The mixture fills up the bone marrow canoes, then covered with a layer of potatoes and wrapped in crepinette to hold it all in place. The parsnip purée is super smooth, and the legendary Hand and Flowers Carrots.
I'm lucky to know the guy that sells the Chateau Canon Chaigneau 2012 - this is my reward for all the effort that goes into making this dish!