Prepare the shin bones by salting lightly on the inner side – leave 30 minutes

Place shin bones into the over on 160C for 20 minutes – remove and sit for 5 minutes, scrape out the marrow and roughly chop, place in fridge

In the meantime add the chopped sage and crushed garlic to the softened butter and mix well.

When the marrow is cool, mix through though butter sage mix

Place the mix onto grease proof paper

Fold the paper over the butter and with the palms of your hands make a roll. Twist the ends of the grease proof paper to create a compact roll, place in freezer.

Use by slicing into thick pieces and placing on just cooked steaks.