Hm... I've used a recipe from D'Artagnan that called for a braise of one hour (but they counted for legs of approx. 250g, mine were 350g). Others called for a similar time. I've braised it for 1.5 hours and thought it could have used a little fewer time. But I trust you more than D'Artagnan or random online blogs so I'll try a longer braise since I may very well have judged it wrongly. Hare legs have very few fat, lots of muscle and likely quite a few senews which should take some time to transform to gelatine, so your opinion makes more sense.
How long would you roughly braise it? I could easily pierce it with a pointy knife (and remove it without pressure).