Ingredients:
2 lbs smoked neck bones (pork or beef)
4 large Russet potatoes, peeled and cubed
1 medium onion, chopped
3 cloves garlic, minced
2 cups chicken or beef broth
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
Preheat your oven to 375°F (190°C).
In a large, oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until they’re translucent and fragrant, about 3-4 minutes.
Add the minced garlic to the pot and cook for another minute, until fragrant.
Place the smoked neck bones into the pot and cook for about 5 minutes, turning them occasionally to brown on all sides.
Add the cubed potatoes, paprika, dried thyme, salt, and pepper to the pot. Stir to coat the potatoes and neck bones evenly with the seasonings.
Pour the chicken or beef broth over the neck bones and potatoes. Stir gently to mix everything together.
Cover the pot with a lid or aluminum foil and place it in the preheated oven. Cook for 45 minutes, or until the potatoes are fork-tender and the neck bones are heated through.
Remove the pot from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley if desired.
