Light a chimney and pour the hot coals onto the grill when you see flames. I am using my Nomad Grill for this cook but any grill should do the work.
Let the grill heat up as you want it to be at least 500°F.
Place the shank on the grill and rotate ¼ turn every 2 minutes.
Toss the coals on one side of the grill and place the shank on the other side.
Close the lid, try to keep your grill between 250°F-300°F and smoke on indirect for about 2 hours.
After 2 hours, move the shank to a foil roasting pan and add the bourguignon sauce.
Close the lid and simmer. Don’t rush it, you want absolute tenderness!
Once the shank reach an internal temperature of 203°F-205°F, take it out of the pan and shred it.
If you think it's a little bit dry, feel free to pour some braised juice on it.
Use the rich bourguignon sauce for dipping.