This one is a real treat.

This recipe is exactly what I did in this particular cook yesterday. Ingredients can be increased/decreased for more/less servings.

2 lamb shanks approximately 1 lb each
Olive oil for browning meat and veggies, about 2 or 3 TB
1 carrot, rough chop
1 onion diced
1 celery stalk rough chop
1 large garlic clove minced
3 TB tomato paste
Thyme sprig
Bay leaf
1 heaping TB flour
1.5 cups Port Wine (star of the show)
3/4 cup red wine (I used Cabernet because that’s what I had)
1.5 cups beef stock (I use bouillon and make it a little richer than package instructions).
Salt & Pepper
All purpose Greek seasoning

Finishing herb oil:
- ~1/3 cup each of fresh parsley, mint, blood orange infused olive oil.

Carefully remove excess fat and outer connective tissue, tie if necessary, and season with salt, pepper, Greek seasoning (I used Cavendar’s All purpose Greek).
 [ Invalid Attachment ]

Smoke for 1 hour on low.
 [ Invalid Attachment ]

Brown thoroughly on all sides in Dutch oven with olive oil.
 [ Invalid Attachment ]

Sauté veggies until color begins to change. Add flour and cook another minute.
 [ Invalid Attachment ]

Add remaining ingredients and bring to a momentary boil.
 [ Invalid Attachment ]

Return meat to pot, cover and lightly simmer for 3 hours or until fork tender.
 [ Invalid Attachment ]

Blend herb oil ingredients.
 [ Invalid Attachment ]

Party time (I strained the sauce, skimmed the fat, boiled to reduce by half, and served with mashed potatoes).
 [ Invalid Attachment ]

A Great meal to eat, beautifully cooked!

Wow, that looks great Ralphie.  Nothing wrong with smoked braised lamb, and you cooked to perfection. 

Although, I wouldn't eat it because I don't like lamb, that presentation and cook looks great.  Nice work!

Thanks for the kind comments.

BB Lew, I’ve made this dish several times with beef short ribs (minus the minty oil). It’s delicious.  However, this is the first time I’ve introduced smoke to the recipe