Season the lamb shanks with oil, salt, and pepper.
Smoked the lamb for two hours at 225°F or until the internal temperature reaches 160°F.
Braising Liquid
In a large cast iron pot or dutch oven, sautee garlic and onions in olive oil. Cook until the onions are translucent and the garlic is tender.
Add 2 cups of beef broth and 1 cup of red wine. Bring to a boil.
Once the lamb shanks reach 160°F internal temperature, place them into the pot and submerge them in the braising liquid. They should be half submerged in the liquid.
Cover the braising pot and cook on the smoker or in an oven. Cook for 2 hours at 300°F. Halfway through the two-hour braising time, flip the lamb shanks in the pot. The lamb shanks are done at the end of the two hours or when the internal temperature reaches 205°F.