In a bowl mix together marinade ingredients.

Place lamb shanks in a casserole dish and pour marinade over lamb shanks.

Cover and turn occasionally to refrigerate for 24 hours.

Remove lamb shanks from marinade and place on oiled smoker racks.

Smoking Method:

Preheat the Bradley Smoker to 110°C (225°F).

Using Maple flavour bisquettes smoke/cook for approximately 4 hours, depending upon outside weather conditions.

Bourbon Onion Coulée:

In a small saucepan with olive oil, salt and pepper, saute onions on a stove over medium heat.

When onions begin to soften, add bourbon and simmer, stirring until onions become soft.