Did smoked Lamb Shanks for the first time yesterday. Got them in a pack of two at the local publix supermarket for about $6. After some research on here and Google, I went with a red wine reduction with beef stock, worcestershire sauce, garlic, and chopped up onions. I just let the shanks smoke above the tray on the smoker. Took about 4.5 hours at about 225 degrees, and I used pecan wood. The internal temp when I pulled them was about 170 degrees. The red wine reduction was a little strong, but most of it dried up. I was able to pour the reduction and onion onto the shanks though, and wrapped them in foil and let them rest for about 30 minutes. Sorry I forgot to get a pic of it sliced open. My girlfriend and I were both impressed with how they turned out. Very tender and great flavor. Plenty of juices as well. It went very well with my baked potato! Here's a couple of pics. Enjoy! Oh and I also took a little bit of olive oil and my homemade pork rub and rubbed em good, wrapped em and let em sit over night in the fridge. About 16 hours total.