Gospel Shank with Smoked Gouda Grits – I’m so excited to share one of my latest culinary creations with you. As a seasoned food blogger, I’m always experimenting with new recipes and techniques to take my dishes to the next level. And this time, I’ve really outdone myself with my Gospel Shank with Smoked Gouda Grits.
This dish is all about tender, succulent beef shanks that have been braised to perfection in a rich, flavorful sauce. But what really takes it over the top is the addition of smoked gouda grits. The smoky, cheesy goodness of the grits perfectly complements the deep, savory flavors of the beef. And the best part? The grits themselves are smoked before being added to the dish, giving them a whole new dimension of flavor.
I’m telling you, this is one recipe that will have your taste buds singing hallelujah. It’s the perfect comfort food for any occasion, whether you’re looking for a hearty family dinner or a cozy night in with friends. So let’s get cooking and dive into the divine deliciousness of Gospel Shank with Smoked Gouda Grits!
How I Made This Recipe
INGREDIENTS
Beef Shank Braise
- 4 cups beef stock
- 1 cup red wine
- 2 carrots chopped
- 3-4 garlic cloves
- 1 onion sliced
- 4 sprigs of fresh thyme
- 2 sprigs of fresh oregano
Smoked Gouda Grits
- 1 cup grits
- 4 cups chicken stock or water
- 1/2 cup cream
- 3/4 cup smoked Gouda cheese grated
- 3 Cipollini onions halved
- 1 clove garlic minced
- 3 T butter divided
- 1 tsp salt if using water instead of chicken stock
INSTRUCTIONS
Beef Shanks
- Tie the shanks using cotton butcher twine.
- Generously season the shanks with Meat Church Gospel.
- Preheat your Traeger to 275F and smoke for 2 hours.
- Remove the shanks from the smoker and place them in an enameled cast iron Dutch oven along with the braising mixture. Cover with a lid.
- Bring the heat on the grill up to 300F and cook for another 2 hours, or until the meat is tender and begins to fall off the bone.
- Serve over Smoked Gouda Grits.
Smoked Gouda Grits
- In a small cast iron pan, heat 1 T of butter and sauté the Cipollini onions for 3-4 minutes, until they have softened slightly and begin to caramelize.
- Add the garlic and cook for another minute. Remove from heat.
- In a sauce pot, heat the chicken stock, and cream until it boils.
- Lower the heat, and add the grits in a stream while whisking. Continue to whisk and cook until grits are thickened.
- Stir in the remaining 2T butter, and smoked Gouda cheese.
- Taste and add a pinch of salt if necessary.
- Top with the Cipollini onions, the smoked Gospel Shank, and additional smoked Gouda cheese, if desired.
