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When you say 200 degrees did you interpret it as F or C?  This is obviously a braise which would mean 200F.  In your case you probably put it on 200C.  Instead of braising it low and slow you probably torched it.  Live and learn but don't give up on this dish, it sounds extraordinary if cooked properly.

I'm not actually sure whether my oven is F or C, however it's a UK cookbook with all UK measures and temperatures, and there is only one 200 degrees on my oven!

You may be right though, it might be in the wrong units due to an error in the book. I'm going to try a different recipe using a slow cooker with the other two shanks i have left over, just to get my confidence back - it's not often i have to chuck a whole supper in the bin! If that comes out OK, i might give the Jamie version another go - assuming i am in Centigrade but the 200 is farenheit, any idea what the correct temperature might be? I'm guessing about 140?

It might be a good idea to invest in an oven thermometer. They are not expensive, like a little travel alarm clock size and they hang from shelf in your oven or can sit on the floor. I have found huge variations from oven to oven and fan ovens are always hotter than you would think. Good luck next time you try this. Sounds yummy.

I've made this recipe several times and it came out really good.

The one thing I can think of is that your foil wasn't tightly sealed. I don't think the veggies would be able to be burnt to a crisp if it was perfectly sealed, they would just get steamed and really soggy.