Thursday, February 29, 2024

Monsignor DeRoeun continues legacy of nurturing and sharing deep flavors: At the table

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A marrow spoon is the piece de resistance when enjoying osso buco, served here with baked Parmesan polenta and braised fennel with sambuca.

In an expanded way, with focus and artistry, DeRouen continues this family legacy in his life — not only in nourishing people spiritually through his vocation but also in sharing his culinary talents when cooking for church fundraisers, extended family gatherings, neighbors — and my grateful husband and me.

Osso Buco

Serves 5-10

Recipe is by Tom Reagan (with herb additions by Msgr. Keith DeRouen)

For homemade veal stock:

4 veal knuckle bones (or beef bones)

8 onions, peeled and chopped

4 carrots, scrubbed and chopped

2 stalks celery, washed and chopped

1 bay leaf

2 gallons water


For veal shanks:

5 veal shanks

salt, red, and black peppers to taste

1/4 to 1/2 cup flour for dusting veal shanks

1/4 to 1/2  cup duck fat or equal parts olive oil and butter

6 red onions, peeled and chopped

1-3 quarts veal stock

1 bouquet garni (In a square of cheesecloth, wrap 3 sprigs thyme, 1 sprig oregano, 1 sprig rosemary, 1 bay leaf, 4 whole cloves, and 2 cloves garlic sliced secured with kitchen twine.) 

1. Prepare the stock at least one day in advance. 

2. In a 375-degree oven, roast the knuckles until brown.

3. In a large stock pot, add the vegetables, bay leaf, roasted bones and water.

4. Heat stock on high, uncovered, until boiling; then simmer over low heat for at least 12 hours, skimming off any white film that rises to the surface.

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