Preparation:
Make a 5lbs lamb shank sticky with olive oil. Season with coarse (sea) salt and ground black pepper, half a head of fine chopped garlic with 1/4 cup thyme and 1/4 cup fresh rosemary. Wrap the meat up with some butcher twine and let it rest for 3 – 4 hrs in the fridge.
Set up the smoker:
Get the meat out of the fridge at least 30 minutes before cooking. Prepare the smoker for 250F° (130°C) indirect heat and use sweet wood like apple/cherry wood for the smoke.
The baste:
Make a barbecue baste with 1 cup red wine vinegar, 1/2 cup of vegetable oil & a bit of the same herbs used for the marinade. After one hour, mob every 15/30 minutes with a fresh rosemary brush and check the meat till you get an internal temperature of 145°F (65°C)
Allow the meat to rest for 15 minutes before cutting it up in 15mm (1/2 inch) slices.