Here is the recipe of the veal Axoa (to be pronounced "achoa"), a great and easy recipe from the basque country - also called Euskadi - in the southwest of France.

Ingredients:

• 1kg (2,2 lbs) of veal shoulder
• 1 red pepper
• 1 onion
• 8 green chili peppers
• 1 garlic clove
• Oil
• Bay leaves, parsley, thyme
• Salt
• Strong Espelette Pepper (if you don't have it in your area you can replace with other pepper variety)

Method:

Slice the onion and the garlic thinly
Take off the seeds from the green chili peppers + the red pepper. Dice them.
Brown the whole lot in oil on a pan during 10 minutes.
Add the diced meat, the herbs, salt and the Espelette pepper.
Saute the whole lot during 5mn, add a small glass of water or broth.
Leave it simmer (under cover) during 45 or 60 mn in a boiler.
10 minutes before the end of the cooking time, take off the cover.
It is recommended to prepare it the day before.
Simmer again for 10 mn covered and 10 mn uncovered.
Accompany this dish with baked or boiled potatoes.

Enjoy!