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@dancing james @Ramsaye cheers for the suggestions I may well give those a try. My aim for those shanks wasn't really to give them a particularly smoky flavour. They eat really nicely straight out of the casserole but I prefer my meat with a bit of crust so I thought I'd finish them off over charcoal.
I've got some beef short ribs and some cherrywood chips so my first foray into smoking proper might be this weekend.
ffm
Put them in a foil tray and smoke at 235f for an hour, add stock and wine and cover tightly with foil. Cook at 300f for another 3.5 hours or until you get the meat to 180f. Rest for ten minutes, serve with more meat and side orders of meat. Follow up with more meat.