Gospel Shank with Smoked Gouda Grits
Tender braised beef shanks with smoky cheesy grits get some extra flavor from being smoked before braised.
Ren+Bos Smoked Gospel Shank:
1-2 Ren+Bos Shanks available at: Ren and Bos
Meat Church Gospel seasoning available at: Meat Church

Gospel Shank with Smoked Gouda Grits
Tender braised beef shanks with smoky cheesy grits get some extra flavor from being smoked before braised.
Ingredients
Beef Shank Braise
- 4 cups beef stock
- 1 cup red wine
- 2 carrots chopped
- 3-4 garlic cloves
- 1 onion sliced
- 4 sprigs fresh thyme
- 2 sprigs 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 butchers 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 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.
Notes
Ren+Bos Smoked Gospel Shank:1-2 Ren+Bos Shanks available at: Ren & Bos
Meat Church Gospel seasoning available at: Meat Church