Description
This soulful Gospel Shank with Smoked Gouda Grits offers tender, braised lamb shanks cooked low and slow in a flavorful red wine and herb-infused broth, paired with creamy, cheesy grits enriched with smoked Gouda. Perfect for special occasions or comforting Sunday dinners, this recipe delivers rich, Southern-inspired flavors with a hearty protein punch.
Ingredients
Scale
For the Gospel Shank:
- 4 lamb shanks (about 1 lb each)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
For the Smoked Gouda Grits:
- 1 cup stone-ground grits
- 4 cups whole milk (or half milk, half water)
- 1 tablespoon butter
- 1 cup shredded smoked Gouda cheese
- Salt and pepper to taste
Instructions
- Preheat and prepare lamb shanks: Preheat your oven to 325°F. Pat the lamb shanks dry and season them generously with salt and black pepper to enhance flavor.
- Sear the lamb: Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, creating a flavorful crust. Remove them from the pot and set aside.
- Sauté vegetables: In the same Dutch oven, add chopped onion, diced carrots, and celery. Cook for 5 to 7 minutes until the vegetables are softened and aromatic.
- Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking for about 1 minute to develop depth in flavor.
- Deglaze with red wine: Pour in the red wine while scraping the bottom of the pot to loosen any browned bits, which adds richness to the sauce.
- Add liquids and herbs: Stir in beef broth, diced tomatoes, rosemary, thyme, and bay leaves. Return the lamb shanks to the pot, making sure they are mostly submerged.
- Braise the lamb: Cover the Dutch oven and transfer it to the preheated oven. Braise the lamb shanks for 2.5 to 3 hours until the meat is tender and falling off the bone.
- Prepare the grits: While the lamb cooks, bring the milk to a simmer in a medium saucepan. Slowly whisk in the stone-ground grits and reduce the heat to low. Cook, stirring often, for 20 to 25 minutes until the grits are thickened and creamy.
- Finish the grits: Stir in butter, shredded smoked Gouda cheese, and season with salt and pepper to taste for a rich, cheesy finish.
- Serve: Spoon the creamy grits onto plates or shallow bowls and top each with a tender lamb shank and some of the braising sauce. Enjoy this comforting, flavorful meal.
Notes
- This dish is excellent for special occasions or hearty Sunday dinners.
- For deeper flavor, braise the lamb a day ahead and gently reheat before serving.
- You can substitute smoked Gouda cheese with sharp cheddar or Gruyère for a different flavor profile.
