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Ingredients

• 2 1/2 pounds veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 pounds lamb shoulder or boned leg meat, cut into bite-size cubes
• Salt and freshly ground pepper
• All-purpose flour, for dredging
• Extra virgin olive oil (EVOO), for drizzling
• 6 tablespoons butter, cut into pieces
• 3 onions, chopped
• 3 tablespoons plus 1 teaspoon good-quality sweet paprika
• 1 1/2 teaspoons ground cumin
• 2-3 large cloves garlic, crushed
• 2 large fresh bay leaves
• 1 green bell pepper, seeded and coarsely chopped
• 1 red bell pepper, seeded and coarsely chopped
• 1 large heirloom or organic tomato, chopped
• 1 1/2 cups chicken stock (if using veal) or beef stock (if using lamb)
• 1 1/2 cups dry white wine (if using veal) or dry red wine (if using lamb)
• 1 cup creme fraiche, plus a few dollops for garnish
• 1/2 cup drained caperberries, for garnish (optional)

Description

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