Actually Philly - the question was about lamb "shanks" which require low-slow braising - not lamb "chops" which can be quick-cooked (pan fry, broil, grilled, etc.)
TreeMan - if they are cut like veal/beef shanks (1-2 inches thick) - you can treat them the same for a Lamb Osso Buco. Actually, I've used lamb shanks in place of beef shanks in several dishes with no problems - but they were all low-slow cooking to allow the connective tissue to melt.
Here are some ideas to get you started ... Lamb Shank Recipes
I have had braised lamb shanks with beans (like Robo was talking about) and it was great!