I just use them as I would any other meat that tends to be tough. Because of all of the connective tissue the few times that I have had them they were cooked in a simple broth then eaten off the bones. At the price of neckbones here in $9 a pound the ratio of meat to bone the meat portion had better be high.

Neck bones and ox tails used to be listed as economical meats and I never understood the reasoning other than they have more flavor.

Neck of what animal? Neck of lamb makes very tasty stews, including Irish stew.

Better than lamb riblets?

Sorry - pork neckbones, high meat to bone ratio.

Watch out for bone splinters and "crumbs" if they are sawed. Rinse in cold water before using.

My mother use to boil them with some onion then cook some egg noodles in the broth and thicken a little, if needed. It was delicious.

One of the foodie people on YT suggested that things like neck and other meaty bones when making soups and stews be placed in cold water then brought to a simmer. A froth normally forms. The bones are then strained and rinsed in the strainer before putting back in the pot to finish fixing the dish. Supposedly makes a clearer broth. I could see the difference in the pictures but not certain what it would do to the flavor.

I've never heard of a lamb riblet. It’s not a cut we commonly see here. Neck of lamb, however, is used in many thrifty recipes. Because it contains the vertebrae it will contain a lot more marrow and cartilage and hence a lot of flavour. Pork neck would probably be used for stock if they were available at all.

First you find a big plastic bag (called a garbage bag), open it...throw neck

bones in...close sack and deposit in your Garbage Bin. ;) Sorry, no offence

to those who have great recipes...just don't do neck bones here...but my

Mom used to just throw them in to cook to make stock (strain well after).

Pork neck bones are an excellent addition to Italian-American "Sunday Gravy."

This is a basic southern side dish. I prefer a wide egg noodle over an elbow pasta. Make larger batches of broth to freeze so I often cook my pasta separately.

Link,HERE

• 2 tablespoons olive oil
• 3 to 4 pounds pork neck bones
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon red pepper flakes
• 1 onion, diced
• 1 ½ cups elbow-shaped pasta

1-Heat olive oil in a Dutch oven or large pot over medium-high heat. Season neck bones all over with salt, black pepper and red pepper flakes. Add neck bones to pot and sear for 4 to 5 minutes, then flip and brown the other side, 4 to 5 minutes more. Add onions and 3 cups water. It's O.K. if the water doesn't cover all the neck bones; they will cook down.

2-Reduce heat to low, cover and slowly simmer, stirring occasionally, 2 1/2 to 3 hours, or until the meat is very tender and falling off the bone.

3-Remove the cooked neck bones to a separate bowl. Bring liquid to a boil, then add pasta and more salt and pepper to taste, if desired. Stir constantly for the first 2 to 3 minutes to keep pasta from sticking. Reduce heat to low; cover and cook, stirring occasionally, 8 to 10 minutes, or until pasta is al dente.

4-Meanwhile, if you'd like, remove the meat from the bones using your fingers or a fork. Discard bones and any cartilage. When pasta is done, stir the cooked meat back into the pot. Serve hot alongside a heaping of greens (collard or mustard) and a hunk of cornbread.

I make a bone broth so often I don't have a recipe. Just a pic for a reminder of my method and ingredients. Meaty soup bones here are 1-2$ a pound. Beef necks 3-4$. I prefer to roast first in the oven to avoid the chore of pan searing in batches. 325º for about 1/2 hour 45min. Spending that time prepping more veg. Most important is not adding to much water to the pot. Meaty bones go in first, then any veg on top (not covered with water)...they will cook down rather quickly. Simmer 4 hours or until the meat falls off the bone.

Chinese Year of the Ox...great time to make Oxtail Soup! (Even if the 'ox' was just a cow.)

I had 'meaty bones' misc, 6-7 pounds, on a shopping list about this time last year, pre-covid. And said 'check prices'. DH came home with about 2 lbs of the 7, oxtail.

A bit pricy for stock. No biggie. I just saved it for a separate braise like I do beef short ribs. This recipe works for Pork necks as well. If you want something richer than a broth braise. Last hour of the 4 hour oven cook, add small potatoes, carrots, any firm veg. Even spinach/chard the last 10-15 minutes. Link, HERE ,...beer works as well as red wine. Canned crushed tomato or whole chopped if that is all you have on hand. (I use a handful of cherry garden toms I have in the freezer.)

A rich stock like I make is really just a braise. I freeze in small half pints. Saves freezer space to make it so condensed/rich.

Braised Oxtail is one if our favourite meals. There’s a lot of meat on each vertebra and it’s totally delicious.

Indeed - there's an old saying, 'the nearer the bone, the sweeter the meat'.

I would do a stew or braised dish. I've cooked lamb neck bones in a closed pot in the oven on low heat for hours, and they were as tender and delicious as braised ribs.

Beans! All kinds of dry beans are good with especially smoked pork neck bones. The instant pot is great for dry beans and neck bones.

Thanks all. These were very reasonably priced, unlike oxtails around here. Oxtails are about the same price as tenderloin! I will use them in something braised and enjoy the "porkiness!"

Also, pork neck bones are very good to flavor fresh greens. Bring to a boil and simmer the neckbones for about 3 hours, then add the fresh greens, and perhaps a dried red pepper. Cook until greens and nice and done. Delicious. We do prefer the smoked pork neckbones as @ravencajun Zone 8b TX mentioned.

I also put smoked pork neckbones in greens or in bean or split pea soup. The fresh ones Grandma used to put into her spaghetti sauce, which I'm sure is similar to the "Sunday Gravy" mentioned by pigeen.

Like sleevendog, I make a lot of homemade stock, and although mines is usually beef because we raise cattle, I'm not averse to tossing those pork bones into the pot right along with the beef, it all makes a lovely rich stock.

Annie

What timing! Yesterday I braised some lamb neck bones for today's Valentine's dinner. (They taste so much better the day after they are made.) I've had them as my "stash" in the freezer, waiting for a special meal.

floral, lamb riblets are lamb ribs. I don't think there's anything otherwise special about them.

My grandmother used to make lamb stew using that cut of meat and it was delicious. I've made it without her recipe a few times and while not quite the same, it can be very tasty. My own preference would be to stick with more conventional cuts rather than something like neck bones but maybe that's because dishes made with neck bones of any animal aren't something I've ever had.

I make pork neckbones for SO sometimes. I just put them in the crock pot with just a little water. I shake some Worcheshire sauce and seasoned salt on them and cook them on low for a few hours. He picks the meat off them and eats it.