Difficulty: Intermediate
Cut the veal shoulder into large cubes. Peel and finely chop the onions. Peel, degerm, and mince the garlic cloves.
Peel, seed, and dice the tomatoes.
In a Dutch oven or sauté pan, melt the duck fat over medium heat until sizzling. Add the veal cubes and brown on all sides.
Stir in the onions, garlic, tomatoes, and ground pepper. Cook until fragrant.
Pour in the white Armagnac and reduce until evaporated. Add the veal stock, coarse salt, Espelette pepper, and Provençal herbs. Simmer for 10 minutes, then cover with hot water. Cook uncovered on low heat for 30 minutes, adding more water if needed to keep moist.
Arrange the veal and sauce on plates. Serve with fresh tagliatelle.
This exquisite recipe comes from Chef Hubert, blending traditional French techniques for a deeply flavorful stew.
