Start by tying the beef shank with butcher’s twine to keep its shape during cooking. Season it generously so the flavors penetrate deeply. This step ensures a juicy and well-seasoned final dish.

Preheat your smoker to around 275°F and place the seasoned shank inside. Let it smoke for about 2 hours to develop a deep, rich flavor. This adds a unique smoky layer you can’t achieve otherwise.

Transfer the smoked shank into a Dutch oven with beef stock, wine, vegetables, and herbs. Cover and cook slowly until the meat becomes fork-tender. The slow braise allows the flavors to blend beautifully.

In a small pan, melt butter and sauté Cipollini onions until they soften and slightly caramelize. Add garlic for extra aroma. This topping adds sweetness and texture to the final dish.

Bring chicken stock and cream to a boil, then slowly whisk in the grits. Stir continuously to avoid lumps and cook until thick. This creates a creamy and smooth base for the dish.

Mix in butter and freshly grated smoked Gouda until melted and creamy. Taste and adjust seasoning if needed. The cheese gives the grits a smoky, rich finish.

Spoon the creamy grits onto a plate, place the tender shank on top, and garnish with caramelized onions. Add extra cheese if you like. Serve hot and enjoy every bite.