VickiQ ~ I can understand why you don't cook on Easter Sunday, you're exhausted!!! What a brunch you manage to "whip up"!! Sounds great!! Roasted lamb shanks are a tradition here. The shanks are roasted in a covered pan, smothered with lots of sliced onions, garlic, herbs, and a little chicken broth. They cook several hours until the meat falls off the bone and are served with polenta, mashed potatoes, rice, or couscous. Glazed carrots, fresh asparagus, a green salad (sometimes a waldorf salad), and of course, stuffed eggs round out the menu. Dessert always has some kind of fresh fruit ~ cheesecake with strawberries or blueberries, or lemon cake with fresh berries and whipped cream.