Berkshire Ham Hock & Shrimp Broth for Crabcake: 05.14.10

1 cup canola oil

8 cups thin sliced red onion
8 cups diced celery
8 cups clean button mushrooms
4 qts shrimp peelings
1/2 bunch thyme
2 Tbsp salt
1 bay leaf
1 cup amontillado sherry
12 smoked ham hocks

12 qts water

s/p as necessary

- sweat the vegetables in the canola oil, stirring often, for 15 minutes
- add shrimp, thyme, salt and bay leaf; continue to cook 10 minutes

- add sherry and cook 5 minutes

- add ham hocks and water; simmer 8 hours, skimming as necessary
- adjust seasoning
- when ham hocks cool, pick the meat and reserve for service