Difficulty:[usr 3]
Cut the veal shoulder into large squares. Peel and chop the onions. Peel and degerm the garlic cloves then finely chop them.
Peel, seed and chop the tomatoes.
In a small Dutch oven or sauté pan, melt the duck fat as soon as it sizzles, add the meat and turn it over to brown.
Add onions and garlic, tomatoes, ground pepper, stir well.
Add the white Armagnac, let reduce until completely evaporated, then moisten with the veal stock, add the coarse salt, the Espelette pepper and the Herbes de Provence. Simmer for 10 minutes and cover with hot water, cook gently uncovered for 30 minutes. Do not hesitate to rewet if necessary.
Arrange the meats on plates with their sauce.
Serve with fresh tagliatelle.
A recipe from Chef Hubert
