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.

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.