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.


  • 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