This recipe came to us from the now-closed Studio Grill in West Hollywood. It was served as an appetizer, nicely seasoned and broiled to perfection.

Yield: serves 2


  • 2 long beef shinbones, split in half lengthwise (ask your butcher)
  • 1 cup fresh bread crumbs
  • 14 lb. softened butter
  • 1 tsp. worcestershire sauce
  • 1 Tbsp. fresh chopped parsley
  • 1 tsp. dry mustard
  • Freshly ground black pepper


  1. Cut shinbones into pieces anywhere from 4″ to 10″ long, according to your taste and the size of your plates.
  2. Make a paste by combining bread crumbs, softened butter,. worcestershire sauce, fresh parsley, dry mustard, and a few grinds of pepper. Spread the paste over the inside surface of the bones, coating both the marrow and the bone itself.
  3. Arrange bones paste side up and grill in a preheated broiler until the surface is browned and bubbling and the marrow feels slightly firm to the touch, about 5 minutes.