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–+ servings
Smoked Beef Shank

Smoked Beef Shank

Savor the rich flavors of Smoked Beef Shank with Smoky Gouda Grits. This comforting dish is perfect for cozy dinners and special occasions. Warm up your soul today!
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 people
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups beef broth
  • 1 cup red wine or additional beef broth
  • 2 carrots cut into chunks
  • 4 garlic cloves
  • 1 onion sliced
  • 4 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 2 pieces beef shanks tied with butcher’s twine
  • q.s. your favorite seasoning blend
  • 1 cup grits
  • 4 cups chicken broth or water
  • 1/2 cup heavy cream
  • 3/4 cup smoked Gouda shredded
  • 3 Cipollini onions halved
  • 1 garlic clove minced
  • 3 tablespoons butter divided
  • 1 teaspoon salt if using water instead of broth

Equipment

  • Smoker or grill with a smoking function
  • Dutch oven or heavy pot with a lid
  • Skillet
  • Whisk
  • Tongs

Method
 

  1. Tie the beef shanks with butcher’s twine and season them with your favorite spice blend.
  2. Preheat your smoker to 275°F (135°C).
  3. Place the seasoned shanks inside and smoke for two hours.
  4. Transfer the shanks to a large Dutch oven and add the beef broth, red wine, carrots, garlic, onions, thyme, and oregano.
  5. Cover the pot with a lid, return it to the smoker, and increase the temperature to 300°F (150°C).
  6. Braise the shanks for another two hours or until fork-tender.
  7. In a skillet, melt one tablespoon of butter and sauté the Cipollini onions until softened.
  8. Add the minced garlic and cook for another minute.
  9. Heat the chicken broth and cream in a saucepan until simmering, then whisk in the grits.
  10. Stir in the remaining butter and smoked Gouda until creamy.

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 38gFat: 20gSaturated Fat: 10gCholesterol: 90mgSodium: 750mgPotassium: 720mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 4mgCalcium: 150mgIron: 3mg

Notes

Allow the beef shanks to sit at room temperature for 20 minutes before smoking for even cooking. For a dairy-free version, substitute butter with olive oil and omit the cheese. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat gently, adding a splash of broth to keep the grits creamy. Experiment with wood chips like hickory or applewood for different smoke profiles. Garnish the dish with fresh parsley or a drizzle of truffle oil for a more sophisticated touch.
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