Wine Sauce and Grilled Italian Bread

1: Season bone marrow with olive oil, salt, pepper, and thyme.

2: Roast at preheated oven at 400°F for 20 minutes.

3: In a pan, sauté chopped shallot in 2 tablespoons of melted butter until translucent.

4: Add salt, pepper, thyme, sugar, wine, and beef broth to the pan.

5: Bring to a boil and then simmer until reduced by half.

6: Mix the remaining 2 teaspoons of butter with the flour and slowly add to the sauce.

7: If the sauce thickens too much, add some water.

8: Serve the sauce for dipping along with the roasted bone marrow.

9: To prepare the bread, dip it in the marrow drippings and finish on a gas burner, grill or pan sear.