Description
This Gospel Shank with Smoked Gouda Grits features tender, slow-braised lamb shanks cooked in a rich aromatic broth paired perfectly with creamy, cheesy smoked gouda grits. The soul food-inspired dish combines deep flavors and comforting textures for a satisfying main course that highlights Southern culinary traditions with a gourmet twist.
Ingredients
Scale
Lamb Shank and Braising Liquid
- 2 lamb shanks (about 1.5–2 lbs total)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1/2 cup red wine
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1 teaspoon rosemary (fresh or dried)
- 1 bay leaf
- Salt and pepper to taste
Smoked Gouda Grits
- 1 cup stone-ground grits
- 4 cups whole milk (or half milk/half water)
- 1 tablespoon butter
- 1 cup smoked gouda cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat and Season: Preheat your oven to 325°F. Season the lamb shanks generously with salt and pepper on all sides to enhance their flavor.
- Sear Lamb Shanks: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks until they develop a deep brown crust on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
- Sauté Aromatics: In the same pot, add diced onion, minced garlic, carrot, and celery. Cook over medium heat until softened and fragrant, about 5 minutes.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 1 minute to deepen the flavor. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom to incorporate those rich flavors.
- Add Broth and Herbs: Stir in the beef broth, thyme, rosemary, and bay leaf. Return the lamb shanks to the pot, ensuring they are partially submerged.
- Braise in Oven: Cover the pot and transfer it to the preheated oven. Let the lamb braise gently for 2.5 to 3 hours until the meat is fall-off-the-bone tender.
- Prepare Grits: While lamb cooks, bring the milk (or milk-water mix) to a gentle boil in a saucepan. Slowly whisk in the stone-ground grits, then reduce heat to low to maintain a simmer.
- Cook Grits: Stir often and cook until thickened and creamy, about 25 to 30 minutes. Avoid lumps by constant stirring.
- Finish Grits: Remove from heat and stir in butter, smoked gouda cheese, salt, and pepper. Adjust seasoning to taste.
- Serve: Spoon a generous portion of the smoked gouda grits onto plates. Place a braised lamb shank on top, then drizzle with some of the flavorful cooking juices from the pot for added moisture and taste.
Notes
- Beef shanks can substitute the lamb for a different flavor profile but equally tender result.
- For extra richness in the grits, add a splash of cream before serving.
- Pair this dish with sautéed greens like kale or collards, or roasted vegetables for a full, balanced meal.
