Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Vegetable Stock for 10-Hour Braised Lamb Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 3, 2019 Print Rate It Share Share Tweet Pin Email Yield: 3 quarts This homemade vegetable stock from chef Sam Beall's "The Blackberry Farm Cookbook" is used to make his 10-Hour Braised Lamb. Ingredients 2 large onions, peeled and quartered 2 medium leeks, trimmed, washed, and roughly chopped 2 ribs celery, roughly chopped 2 small parsnips, peeled and roughly chopped 2 small white turnips, peeled and roughly chopped 3 cloves garlic, smashed 1 cup mushrooms or mushroom stems ¼ cup extra-virgin olive oil ½ cup lightly packed fresh flat-leaf parsley leaves and stems 2 teaspoons fresh thyme leaves 1 bay leaf 10 peppercorns ¼ cup white wine 2 teaspoons coarse salt 1 tablespoon white-wine vinegar Directions Preheat oven to 400 degrees. Place onions, leeks, celery, parsnips, turnips, garlic, and mushrooms in a large roasting pan. Drizzle with olive oil and toss to coat. Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned, about 45 minutes. Transfer vegetables to a large stockpot. Add 2 cups water to roasting pan and scrape up browned bits from bottom of pan; pour into stockpot. Add 10 cups water to stockpot, along with parsley, thyme, bay leaf, peppercorns, wine, and salt. Bring to a boil over high heat, then reduce heat to low. Partially cover pot and gently simmer stock until vegetables are very soft, 30 to 45 minutes. Strain stock through a fine-mesh sieve into a large bowl; discard solids. Stir vinegar into stock and use immediately or cool to room temperature and transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Rate it Print