VEGETABLE STOCK FOR 10-HOUR BRAISED LAMB

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Vegetable Stock for 10-Hour Braised Lamb image

This homemade vegetable stock from chef Sam Beall's "The Blackberry Farm Cookbook" is used to make his 10-Hour Braised Lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 3 quarts

Number Of Ingredients 15

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
1/4 cup extra-virgin olive oil
1/2 cup lightly packed fresh flat-leaf parsley leaves and stems
2 teaspoons fresh thyme leaves
1 bay leaf
10 peppercorns
1/4 cup white wine
2 teaspoons coarse salt
1 tablespoon white-wine vinegar

Steps:

  • 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.

Debbie Beardsley
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This stock is a great way to add flavor to any dish. I use it in everything from soups to stews to sauces.


William Azulay
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I'm so glad I found this recipe. It's the perfect way to make a delicious and healthy vegetable stock.


Kaliisa Jamiru
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This stock is a great way to use up leftover vegetables and make a delicious and healthy meal.


selena simula
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I'm new to cooking, and this recipe was so easy to follow. I'm so glad I tried it!


abdulsaidu sankoh
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This stock is the perfect way to add flavor to any dish.


Ava Cepeda
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I love the fact that this recipe uses all fresh vegetables. It makes the stock so much more flavorful.


Rehab Khan
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This stock is a staple in my kitchen. I use it in everything from soups to stews to sauces.


BLACKISH DIME
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I've been using this recipe for years, and it never disappoints.


Osakwe Michael
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I'm a professional chef, and I can honestly say that this is the best vegetable stock recipe I've ever used.


Toluwani Ogunleye
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This stock is so easy to make, and it's so much better than store-bought stock.


vimi Beeharry
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I'm so glad I found this recipe. It's the perfect way to use up leftover vegetables.


TOGE FM
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This stock is a game-changer. It makes my braised lamb dishes so much more flavorful.


Swapnil Pokhrel
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I love this recipe! It's so versatile. I've used it to make braised lamb, soup, and even risotto.


Yaqoob Khan Yousafzai
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This stock is amazing! I used it to make a soup, and it was the best soup I've ever had.


Aiyohuru Joy
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I've tried many vegetable stock recipes, but this one is by far the best. It's so easy to make, and it always turns out perfectly.


Francisco Zuniga
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This vegetable stock was the perfect base for my 10-hour braised lamb. It was rich and flavorful, and it really brought out the best in the lamb.