Ren+Bos Smoked Shank with Jalapeño Cheddar Grits

Ren+Bos Smoked Shank:

1-2 Ren+Bos Shanks



For the braise:

4 cups beef stock

1 cup red wine

2 carrots chopped

3-4 garlic cloves

1 onion sliced

4 sprigs fresh thyme

2 sprigs fresh oregano

Tie the shanks using cotton butchers twine. Generously season the shanks with salt and pepper. Preheat your grill or smoker to 275F and smoke for 2 hours.

Remove the shanks from the smoker and place in an enameled cast iron Dutch oven along with the braising mixture. Cover with a lid. Bring the heat on the grill up to 300F and cook for another 2 hours, or until the meat is tender and begins to fall off the bone. Serve over Jalapeño Cheddar Grits.

Jalapeño Cheddar Grits:

1 cup grits

4 cups chicken stock or water

1/2 cup cream

1 cup freshly grated sharp cheddar cheese

1-2 jalapeños, seeded and chopped

1 clove garlic, minced

3 T butter, divided

1 tsp salt, if using water instead of chicken stock

In a small pan, heat 1 T of butter and sauté the jalapeños for 2-3 minutes, until they have softened slightly. Add the garlic and cook for another minute. Remove from heat.

In a sauce pot, heat the chicken stock, and cream until it boils. Lower the heat, and add the grits in a stream while whisking. Continue to whisk and cook until grits are thickened. Stir in the remaining 2T butter, the jalapeño-garlic mixture and cheddar cheese. Taste and add a pinch of salt if necessary. Top with additional cheddar cheese, if desired.