This is a fairly classic braise, but all of the fat and collagen in the neck bones adds an extra level of richness that takes it to the next level. You can customize the recipe with different herbs, other vegetables, or a splash of red wine. Most of the liquid ends up evaporating or getting absorbed, so I’d recommend doubling the amount of stock if you want more of a sauce to spoon over mashed potatoes or buttered noodles.
- Preheat oven to 350˚F.
- Place a Dutch oven over medium-high heat with a thin layer of vegetable oil. While the pan is getting hot, season the neck bones all over with salt and pepper. In batches, sear the neck bones until nicely browned all over, 2 to 3 minutes per side, adding more oil as necessary; set aside.
- In the same pan with some oil, add the mushrooms and sauté, stirring occasionally until they start to brown, about 3 minutes. Add the garlic and rosemary and continue to cook until fragrant, 30 to 60 seconds. Sprinkle with the flour and cook for 30 to 60 seconds more.
- Add the stock and tomato paste, making sure to scrape up any brown bits on the bottom of the pan, and bring to a simmer. Nestle in the browned neck bones as best you can (they won't be completely covered), put the lid on the pot, and cook in the oven until tender, about 2 hours. Serve.
Aaron Hutcherson is a writer, editor, and recipe developer based in New York City. He's a fan of comfort food, whiskey, and intersectionality. You can follow his cooking and eating adventures on Instagram and Twitter, both at @thehungryhutch.