Vegetable Stock for 10-Hour Braised Lamb

Name: Vegetable Stock for 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; 0.25 cup extra-virgin olive oil; 0.5 cup lightly packed fresh flat-leaf parsley leaves and stems; 2 teaspoons fresh thyme leaves; 1 bay leaf; 10 peppercorns; 0.25 cup white wine; 2 teaspoons coarse salt; 1 tablespoon white-wine vinegar

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By

Martha Stewart Test Kitchen

Updated on June 3, 2019

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.