If the bones are frozen thaw them overnight in the refrigerator.

Before you roast them examine them for impurities on the surface. If they do not appear as clean and as nicely trimmed of tendons, fat and meat as the ones shown above, soak them in cold saline solution first.

Line a baking sheet or roasting pan with parchment paper, arrange the bones with the marrow facing up for canoe cut and the wider opening facing up for cross cut. Season lightly with salt and pepper. Use foil to tuck underneath bones that need to be leveled out.

Place the seasoned bones in a 450 F oven and roast for 15 to 25 minutes, depending on their size, until the marrow begins to bubble up.

Serve with crostini or olive-oil fried toasts and a microgreen salad.