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Begin by seasoning the lamb shanks with the souvlaki blend seasoning.
Next, place the seasoned lamb shanks in a smoker and smoke them at 135°C for 2 to 3 hours to create a nice bark.
Once smoked, transfer the lamb shanks to a bowl and pour in about 1 cup of beef stock.
Wrap the lamb shanks securely in aluminum foil.
Return the foil-wrapped shanks to the smoker and continue cooking until they are tender when probed, checking after about an hour.
Finally, remove the shanks from the smoker, unwrap them, and they are ready to serve.