Smoked neck bones with potatoes

Smoked neck bones with potatoes

Smoked neck bones with potatoes


  • 2 pounds smoked neck bone (pork or beef)
  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, minced
  • 3 cloves garlic, minced
  • 2 cups chicken or beef stock
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Season with salt and pepper
  • Fresh parsley for garnish (optional)


Smoked neck bones with potatoesSmoked neck bones with potatoes


  • Preheat oven to 375°F (190°C) Masu.
  • Heat the olive oil in a large ovenproof pot or Dutch oven over medium heat. Add the chopped onions and sauté until translucent and fragrant, about 3 to 4 minutes.
  • Add the minced garlic to the pot and cook for another minute, until fragrant.
  • Add the smoked neck bones to the pan and fry, turning occasionally, until browned on all sides, about 5 minutes.
  • Add the diced potatoes, paprika, dried thyme, salt, and pepper to the pot. Stir to evenly coat the potatoes and neck bones with the seasoning.
  • Pour the chicken or beef broth over the neck bones and potatoes. Stir gently to combine everything.
  • Cover the pot with a lid or aluminum foil and place in the preheated oven. Cook for 45 minutes or until potatoes are fork-tender and neck bones are cooked through.
  • Remove the pot from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley if desired

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