Description

Tender braised lamb shanks served on a bed of creamy smoked Gouda grits, this Gospel Shank with Smoked Gouda Grits recipe is a comforting and flavorful dish that is perfect for a special dinner or Sunday supper.

Ingredients

For the Gospel Shank:

4 lamb shanks (about 1-1.5 lbs each)
2 tbsp olive oil
Salt and pepper to taste
1 large onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup red wine (optional, can substitute with beef broth)
3 cups beef broth
2 tbsp tomato paste
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
2 bay leaves
1 tsp smoked paprika (optional for extra depth)
1 tbsp balsamic vinegar (optional, for richness)

For the Smoked Gouda Grits:

1 cup grits (stone-ground or quick grits)
4 cups water or chicken broth
1 tbsp butter
1 cup smoked Gouda cheese, shredded
1/4 cup heavy cream (optional, for creaminess)
Salt and pepper to taste
1 tbsp fresh parsley, chopped (for garnish)

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Instructions

Prepare the Gospel Shank: Preheat your oven to 325°F (163°C). Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper. Brown the lamb shanks on all sides, about 4-5 minutes per side. Sauté the chopped onion, garlic, carrots, and celery until softened. Stir in tomato paste and cook for 2 minutes. Deglaze with red wine, add beef broth, thyme, bay leaves, smoked paprika, and balsamic vinegar. Return lamb shanks to the pot, cover, and braise in the oven for 2.5 to 3 hours.
Prepare the Smoked Gouda Grits: Boil water or chicken broth, stir in grits, and cook until tender. Stir in butter, smoked Gouda, and heavy cream. Season with salt and pepper.
Serve: Remove lamb shanks from the pot. Simmer braising liquid for a thicker sauce. Serve shanks on smoked Gouda grits, spooning sauce over meat. Garnish with parsley.

Notes

For a rich finish, drizzle braising sauce over the grits.
Substitute lamb shanks with beef short ribs for a variation.
Pairs well with roasted vegetables or green salad.