I was asked a question today that I do not know the answer to:

My wife picked up some marrow bones last week from our local butcher along with a veal shin and I propose using both in some slow cooking treat and was rather hoping that your readers might have some thoughts. My mother used to roast them and then spread  the marrow on toast with lots of parsley ...but I cannot remember how she did it.

As kids, the marrow bones in a stew or casserole were a prized treat, to be argued over jealously. The winner would noisily suck the juicy marrow from the bone to the envy of the other four siblings.

So: I guess there are two questions:

1 - What slow cook recipe would you suggest for the above ingredients?

2 - How do you suggest the roast and spread marrow might have been done?