Allyson Gofton: Axoa de Veau

This casserole was our family's favourite in France and while I cannot always get white veal I New Zealand, I prepare the casserole with pork or lamb.
Often Axoa will be prepared from coarsely minced veal, making a bolognese like casserole. Either way mashed potatoes are a great partner.
Serves 8 (but only 6 in my home)
Ingredients
1.5 kilograms veal (shoulder is best as you need some fat to carry the flavour)1 teaspoon flaky salt (less if finely milled)½-1 teaspoon ground pepper – white or black1 teaspoon piment d'Espelette (or use paprika and a good pinch of chilli powder)¼-1/3 cup olive oil1 large onion, peeled and finely chopped1-2 red capsicums, diced (deep, ripe red are essential for best flavour)8-10 mild green chillies, deseeded and sliced4-6 fat juicy cloves garlic, peeled and sliced1½ cups veal or chicken stock (water and stock cubes are fine)
Method
Preheat the oven to 160°C.
Cut the meat in chunky-sized pieces and with your hands massage the salt, pepper, piment d’Espelette into the meat – a dash of oil will help the process.
Heat half the oil in a frying pan and cook the onion, capsicum, chilli and garlic  over a moderate heat until the vegetables have wilted. Transfer to a casserole.
Brown the veal in batches in the remaining oil until just golden brown. This will be best done in batches to ensure the meat  browns to a caramel colour which will add great flavour to the dish.
Pour the stock into the pan, stirring over a low heat to lift any sediment from the pan. Add to the casserole and cover.
Cook in the preheated oven for about 1 ½ hours or until the meat is tender, Stand for 15 minutes before serving.
Allyson's Slow Cooker Tip
Brown the ingredients as above and transfer to a slow cooker. Cook on low for about 6 hours until tender. Cooking on high is not recommended for lean veal which can become tough and stringy.  Shoulder pork, beef or lamb can better tolerate a higher temperature where cooking time will be about 3-4 hours.