Order Tracking | Support | Blog | Basket  ( 0 ) HOME FRESH MEATS Duck Duck fat and butter Fresh foie gras Fresh pâtés Fresh sausages GROCERIES Bread Candies and confections Charcuterie Traiteur Chestnuts Chocolates Cookies and cakes Foie gras Fruits Jams and preserves Mushrooms and truffles Mustards and condiments Oils and duck fat Olives Salt and seasonings Sauces and stocks Seafood and escargots Soups Sugar and honey Syrups Tea coffee and cocoa Vegetables and grains Vinegars KITCHEN & DECOR Candles Cookware Cutlery Decor Doormats Enamel Linens Potpourri and scents Tabletop TOILETRIES Fragrances Handcream and lotion Shower and bath Soaps PAPER GOODS Calendars and diaries Cards Stationery JEWELRY Gold charms Silver charms Watches BOOKS & MUSIC All Music CDs - - - - - - - - - Art Cuisine Culture Design and decoration Guides Photography FUN STUFF For children For pets Money banks Neckties Shopping bags Souvenirs T-Shirts Toys and games Umbrellas WEB ONLY NEW ON SALE Other     Alsatian sauerkraut     Alsatian Stew     Batter for Savory Crêpes     Casserole of Veal Shoulder as in Espelette     Cassoulet with duck confit     Croque-Monsieur     Guinea Fowl with Cabbage     Guinea Fowl with Cider     Guinea Fowl with Wild Mushrooms     Quails with Guinettes     Rabbit with Prunes     Scrambled eggs in the Basque style     Spring Cassoulet with Fava Beans     Turkey Breast with Honey     Turkey stuffed with Chestnuts Appetizers Soups Salads Sauces Vegetables Pasta & Rice Foie Gras Fish & Seafood Desserts Drinks Main Courses      Beef      Chicken      Duck      Lamb      Pork      Other    Tweet             Casserole of Veal Shoulder as in Espelette Axoa d'Espelette Serves: 4 : 4 Directions 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. Recipe Contributed By JDV Recipe Category: Other Ingredients 2 lbs veal shoulder, cut in 1 inch cubes 1/2 cup veal or beef stock Available Online Salt 1 bouquet garni 2 garlic cloves, minced 2 green bellpeppers, cut in narrow strips 1 onion, diced 4 Tbsp olive oil Available Online 4 oz Bayonne ham (or prosciutto, or serrano), diced 1 or 2 pinches of Espelette pepper Available Online Items Available For This Recipe CUSTOMER SERVICE Contact Us Track Your Book Order Our Guarantee Your Privacy EXPLORE OUR SITE Sylvaine's Blog Recipes Product Stories French Selections page Sylvaine Lang's page Tweet SUBSCRIBE TO OUR NEWSLETTER Product Updates, Promotions, Recipes © Copyright Joie de Vivre, 2003-2018 All Rights Reserved