Casserole of Veal Shoulder Espelette

Axoa d'Espelette 

Ingredients serves 4             2 lbs veal shoulder, cut in 1 inch cubes              4 oz Bayonne ham (or prosciutto, or serrano), diced              4 Tbsp olive oil               1 onion, diced              2 green bellpeppers, cut in narrow strips              2 garlic cloves, minced              1 bouquet garni              Salt              1/2 cup veal or beef stock               1 or 2 pinches of Espelette pepper(The Espelette pepper is a variety of pepper which is being cultivated in the French commune of Espelette, Pyrénées-Atlantiques) If you cannot find Espelette Puree, use fresh red New Mexican chiles and puree them in a blender with a little water.   Method                  In a large sauté pan over medium heat, brown the veal and ham in the olive oil. Add the onion and the peppers; stir and sauté for 7 minutes.   Add the garlic, bouquet garni and salt to taste. Add the stock, cover and simmer for 30 mn. Stir in the espelette pepper and simmer, uncovered for another 10 mn. Serve with sautéed potatoes.    Read also Beef with Olives Casserole of Veal Shoulder Espelette Leg of Lamb Auvergnate Pork chops with Mustard Sauce