My recipe for lamb shanks says 2 1/2 hours for 6 shanks @ 1 lb each. I have 2 1-lb shanks. Would one hour be enough?
No, the point is that you want to cook them long and slow, regardless of how many you have.
I agree with Greenstuff. Lamb shanks benefit from long, slow cooking. You might consider "Frenching" the bone if you know that technique. It causes the meat to ball up for a more attractive presentation as well as make them easier to cut into at the table.
Thanks, Greenstuff and pierino. Off to start cooking!