Description
Experience the rich, comforting flavors of our Gospel Shank with Smoked Gouda Grits, a soulful Southern-inspired main course featuring tender braised lamb shanks paired with creamy, cheesy grits infused with the smoky goodness of gouda cheese. Perfect for a special dinner or cozy weekend meal, this recipe blends hearty meat with indulgent sides for an unforgettable dining experience.
Ingredients
Scale
For the Gospel Shank:
- 2 lamb shanks (about 1.5 pounds each)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef or lamb broth
- 1 (14.5-ounce) can crushed tomatoes
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
For the Smoked Gouda Grits:
- 1 cup stone-ground grits
- 3 cups water
- 1 cup whole milk
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 cup shredded smoked Gouda cheese
Instructions
- Preheat and Season: Preheat the oven to 325°F. Pat the lamb shanks dry and season generously with salt and black pepper on all sides.
- Sear the Lamb: Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks on all sides until evenly browned, about 10 minutes. Transfer the shanks to a plate to set aside temporarily.
- Sauté Vegetables: In the same pot, add diced onion, chopped carrots, and celery. Cook for 5 to 6 minutes until the vegetables are softened and aromatic. Add minced garlic and tomato paste, cooking for an additional minute to develop flavor.
- Deglaze and Simmer: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for 3 to 4 minutes to reduce slightly and concentrate flavor.
- Add Liquids and Herbs: Stir in the broth, crushed tomatoes, fresh rosemary, thyme, and bay leaf. Return the lamb shanks to the pot, making sure they are mostly submerged in the liquid mixture.
- Braise in Oven: Cover the Dutch oven with a lid and transfer to the preheated oven. Braise the lamb shanks for 2.5 to 3 hours until the meat is fall-off-the-bone tender.
- Prepare the Grits: While the lamb is braising, bring water, whole milk, and salt to a gentle boil in a saucepan. Whisk in the stone-ground grits and reduce heat to low. Cover and cook, stirring occasionally, for 20 to 25 minutes until the grits are thick and creamy.
- Finish the Grits: Stir in butter and shredded smoked Gouda cheese until fully melted and smooth, creating a rich, cheesy side dish.
- Serve: Spoon a generous bed of the smoked Gouda grits onto each plate. Top with a tender braised lamb shank and ladle some of the flavorful braising sauce over the top. Enjoy immediately.
Notes
- This dish pairs beautifully with sautéed greens or roasted root vegetables for a well-rounded meal.
- If lamb shanks are unavailable, beef shanks or short ribs are excellent substitutes for similar texture and flavor.
- The braised lamb and grits can be made ahead of time and gently reheated before serving to save time on busy days.
- Use stone-ground grits for the best texture; instant grits will not yield the same creamy richness.
