This is a wonderful dish cooked in a smoker, but unlike a traditional meat cook, it is more like a smoked casserole giving the lamb shanks a new complexity.
Place all the ingredients together in a baking dish or similar so the lamb shanks are fully covered by the wine and vegetables.
Preheat the smoker to 250 degrees F (120 degrees C).
Cook in the smoker unwrapped for 2 to 3 hours, then wrap foil over the top to stop the juices from evaporating off, then cook for an additional 3 hours.
Check the meat, and continue cooking until the lamb is to your preferred doneness – typical is falling off the bone. The whole cook time should be in the order of 7 hours. For the last hour of cooking remove the foil to allow some extra juice to evaporate and the vegetables/meat to get some additional texture/color.
Serve the lamb shanks in shallow bowls with the thickened juices. Pairs well with mashed potatoes and/or fresh bread.