Fire up your smoker to 250 degrees F. Mix in some oak and cherry for an amazing flavor and color combo.
If your beef shank isn't already trimmed, use your filet knife to remove most of the fat and the tough silver skin underneath it.
Coat the beef shank in olive oil then sprinkle your beef seasoning all over. Press it in with your hands to make sure it really sticks.
Place your seasoned beef shank on the grill grates of the smoker. Close the lid and let it smoke for about 3 hours.
After smoking, it's time to braise. Scatter your sliced onion in the bottom of an aluminum pan. Place the beef shank on top and pour in the wine, beef stock, and Worcestershire sauce. Place a sprig of rosemary on the shank, then seal the pan tightly with foil.
Crank up the heat on your smoker (or oven) to 300 degrees F. Put the wrapped beef shank back on the grates and cook until it's fall-apart tender. This is likely to be when it reaches an internal temperature of 200-205 degrees F, or even up to 210 degrees F. Use your thermometer to not just check the temperature but also the tenderness. You'll want the probe to slide into the meat without resistance.
Once your shank is tender, take it off the smoker and uncover. Carefully move the shank to your work surface or cutting board, and let it rest for about 45 minutes with the foil on top.
While it's resting, strain the braising liquid into a pan and bring this liquid to a simmer. Add 2 tbsp of salted butter to make a delicious dipping sauce.
After your beef shank has rested, start shredding it. Make sure to remove any veins, tendons, or gristle. Place the shredded beef in a serving dish.
Last but not least, pour that tasty sauce you made over the shredded meat. And there you have it, folks - a smoky, savory beef shank that will make your BBQ the talk of the town! Enjoy!