Go Back
–+ servings
Smoky Beef Shank Grits

Smoky Beef Shank Grits

Warm up with Smoky Beef Shank Grits, a rich and comforting dish featuring tender beef and creamy smoked gouda grits. Perfect for cozy dinners!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups beef broth
  • 1 cup red wine or substitute with more beef broth
  • 2 carrots, chopped
  • 3-4 cloves garlic
  • 1 sliced onion
  • 4 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 cup grits
  • 4 cups chicken broth or water
  • ½ cup heavy cream
  • ¾ cup shredded smoked gouda
  • 3 halved Cipollini onions
  • 1 clove garlic, minced
  • 3 tablespoons butter, divided
  • 1 teaspoon salt if using water instead of broth

Equipment

  • Smoker
  • Dutch Oven
  • Skillet
  • Saucepan
  • Whisk

Method
 

  1. Tie the beef shanks with butcher’s twine and season with a spice blend.
  2. Preheat the smoker to 275°F and smoke the shanks for two hours.
  3. Transfer the shanks to a Dutch oven, add braising liquid and cover tightly.
  4. Braise in the smoker or oven at 300°F for two hours until fork-tender.
  5. In a skillet, melt one tablespoon of butter and sauté Cipollini onions until caramelized.
  6. Heat chicken broth and cream in a saucepan until simmering, then whisk in grits and stir until thickened.
  7. Stir in remaining butter and smoked gouda into the grits, adjusting seasoning as needed.
  8. Plate creamy grits, top with braised beef shank, and garnish with caramelized onions and extra gouda.

Nutrition

Calories: 650kcalCarbohydrates: 50gProtein: 35gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 10mgIron: 20mg

Notes

For best results, don’t rush the smoking process. Use high-quality smoked gouda for richer flavor. The braising liquid can be reduced and drizzled over the dish for added depth. Leftovers can be refrigerated for up to three days, but the beef freezes well for up to three months.
Tried this recipe?Let us know how it was!