Recette paléo: Bone marrow, bouillon, and roquette

1/ Put beautiful long bones in the oven
2/ Prepare a bouillon of bones and some meat with thyme and oregano
3/ take a large bowl and put roquette olive oil, lemon and a small amount of garlic. If you don't like lemon choose a muscat vinegar or Xeres vinegar.
Serve the three together with a Grenache.