Preparation: 1 hour
Cooking time: 1 hour 30 minutes
Pour 6 personnes
1 shoulder of veal, 2 bunches spring onions, 1 kg garlic, 1 kg red peppers, 1 kg green peppers, 4 kg very ripe tomatoes, 2 kg fingerling potatoes, Thyme and bay leaf, Olive oil, Salt and pepper, Espelette pepper, 1 litre white chicken stock
Bone the shoulder of veal and cut into small cubes. Peel and finely chop the onions and garlic. Finely slice the peppers. Peel and dice the tomatoes. Clean the potatoes with a brush and boil. Lightly fry the onions, peppers, and garlic with the thyme and bay leaf in a frying pan.
Preheat the oven to 180C. Brown the shoulder of veal in olive oil in an ovenproof dish. Mix the peppers and sautéed shoulder of veal. Incorporate the diced tomatoes and add the white chicken stock. Season generously with salt, pepper and Espelette pepper and cook in the oven for 1 hour 30 minutes.
When cooked, add the fingerling potatoes and serve hot.