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).






Skill level

Average: 4.2 (16 votes)


  • 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

Cook's notes

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