I actually do. I was thinking just ole beef shanks, but I imagine the methods and times will be the same. Smoke for 3-4 hours at 275f. Then per the stuff I read, you chuck it into the pot with braising ingredients. Cover well, put it back into the smoker for 2-3 hours more.
As for seasoning and all, I will leave that to you. There's so many methods for Osso Buco seasonings...I'm thinking SPOG for the meat on it's own though. OssoBuco.
Personally I'm not sure I'd run them at 275f for 4 hours. Depends on the fat to meat ratio and how big the bone is...also most of the stuff I read leans towards a milder smoke. If you do it before I do you better post plenty of pics ;)
Edit; I forgot to link this- https://girlscangrill.com/recipe/beef/smoked-osso-buco/
The blogger uses a pellet grill, but I believe even with my MES I could do this, as you really simmer ossobuco vs flat out boil.
Thank you - I will let you know!