Prep. time: 15 minutes
Cooking time: 1 hour

Lamb axoa is a typical dish from the Basque country, prepared in the same way as a stew.

1. Blanch the lamb’s tongues and feet; skin the tongues;
2. cut the lamb shoulder into 1 cm cubes, as well as the onions, red pepper and green chilies;
3. in a Dutch oven, sweat the onions, pepper, chilies, garlic and bay leaves in a little fat;
4. sauté the lamb shoulder in a skillet; add the meat to the ingredients in the Dutch oven; add the tongues, feet and powdered chili;
5. add water or white lamb stock up to the level of the meat;
6. cover and bring to a boil; cook the lamb shoulder 20 to 25 minutes and strain;
7. finish cooking the feet and tongue by simmering, uncovered.

I suggest a Château Lynch Bages 1993 Pauillac