You can easily create Gospel Shank with Smoked Gouda Grits by following these simple steps:

1. Preheat Oven: Preheat your oven to 325°F (165°C).

2. Sear the Shank: In a large oven-safe pot, heat the olive oil over medium-high heat. Season the pork shank with salt and pepper, then sear it until browned on all sides. Remove the shank from the pot and set it aside.

3. Sauté Vegetables: In the same pot, add chopped onions and cook until they soften. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

4. Add Broth and Seasonings: Pour in the chicken broth, then add thyme, smoked paprika, and salt to taste. Stir to combine.

5. Slow Cook: Place the shank back into the pot, cover with a lid, and transfer the pot to the preheated oven. Cook for about 2 hours or until the meat is tender and shreds easily with a fork.

6. Prepare Grits: While the shank is cooking, bring a large pot of salted water to a boil. Gradually add the grits, stirring continuously to prevent lumps. Reduce heat to low, cover, and cook according to package instructions.

7. Add Cheese and Cream: Once the grits are cooked, remove from heat and stir in the smoked gouda, butter, and heavy cream. Adjust the seasoning with additional salt and pepper, if desired.

8. Shred the Shank: After 2 hours, remove the pot from the oven and take out the shank. Shred the meat using two forks, discarding any excess fat. Return the shredded meat back into the sauce.

9. Serve the Dish: Start with a generous scoop of smoked gouda grits on each plate. Top with the flavorful shank and sauce, then garnish with chopped parsley for a pop of color.