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.