the advice I actually received was to brown them, toss in a baking dish with veggies and bay leaves, and do a wet (covered with parchment) or dry (covered tightly with aluminum foil) braise at 275f for 4-5 hours or until the bone slides out easy. Still outside the range of iron-chef timing, but closer. You might be able to get it done in a pressure cooker, but I think you won't get the nice reduction of connective tissue -> gelatin that creates such a fall-apart texture without a long slow cooing process.

Give it a shot, see how it goes.