For convenience, in this recipe we have used regular basil instead of Ethiopian basil, and bok choy instead of gomen (Ethiopian greens that are traditionally used for this dish).
- 2 tbsp olive oil
- 2 large onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 kg osso bucco (veal shin pieces)
- 3 tsp ground turmeric
- 3 sprigs basil, plus extra, to serve
- 2 beef stock cubes
- 2 red bird’s eye chillies, chopped
- 2 potatoes, peeled, cut into 2 cm cubes
- 3 bunches bok choy, thickly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a large pan over high heat. Cook onion and garlic for 7 minutes or until softened. Add veal, turmeric, basil, stock cubes, chilli and 500 ml water, cover and cook over low heat for 1 hour or until veal is tender.
Add potato and cook for 20 minutes or until tender. Add bok choy and cook for a further 10 minutes or until wilted. Serve with extra basil sprigs.
As seen in Feast Magazine, Issue 15, pg45.
Photography by Sean Fennessy