• In a bowl, mix the fresh herbs, the olive oil and the salt & pepper together
• Score the shank to help the marinade penetrate the meat as deeply as possible
• Rub the mixture on the lamb shank on all surfaces
• Refrigerate overnight or at least 2 hours

Bourguignon sauce

• In a saucepan, on a cooking stove, melt the butter
• Cook the onions until soft
• Add the garlic, the red wine, the tomato paste and the beef stock and bring to a boil
• Add the flour, lower the temperature, simmer until the broth thicken up. Whisk constantly during simmer.

Smoking

• 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.
• Enjoy!