Good Roasting Bones

Good Roasting Bones © kvalifood.com

Roasting bones are meaty pork bones bought cheaply from the butcher and cooked with patience. They are browned thoroughly, dusted with flour, and simmered in stock until the meat falls from the bone and the gravy is thick and dark. It is simple everyday food that tastes far better than the price suggests. Serve with mashed potatoes and salad.

Ingredients

Yields 4 servings

  • 2 kg meaty pork bones (spare ribs or roasting bones)
  • salt, pepper
  • 1 tbsp flour
  • 1–2 bay leaves
  • 100 ml stock, plus more, as needed

On the side

  • mashed potatoes
  • salad

Directions

Browning

Melt butter or a little oil in a heavy-bottomed pot. Brown the bones in batches on all sides over high heat — take your time, proper browning is crucial for the flavour of the gravy. Season with salt and pepper. Return all the bones to the pot.

Flour and stock

Dust flour over the bones and turn them so the flour is absorbed by the fat — this thickens the gravy naturally during cooking. Add the bay leaves and pour in enough stock to come halfway up the bones.

Simmering

Bring to the boil, put the lid on, and reduce to a gentle simmer. Let the dish simmer for 1½–2 hours, turning the bones once partway through. Add a little more stock if the pot looks dry. The meat is done when it loosens easily from the bone.

Serving

Lift the bones out and place them on a warm dish. Remove the bay leaves and skim off any excess fat from the gravy. Taste for seasoning and serve with mashed potatoes and salad.

Notes

  • Flour is added dry directly over the browned meat and stirred into the fat — it forms a natural thickener during cooking
  • Meaty bones are best bought from the butcher — supermarket versions are often lean and disappointing
  • A long simmer (up to 2 hours) gives the most tender meat and the best gravy
  • The gravy can be darkened with a drop of browning sauce if you want a deeper colour