If you’re looking for an easy main dish to serve for Easter brunch, Birmingham Chef John Hall recommends Lamb Shanks because they're so easy. You can make these lamb shanks ahead of time and warm them up right before serving.
Preheat oven to 300°F. Heat oil in a large roasting pan over medium-high. Season lamb with 1 tablespoon salt and 1 teaspoon pepper. Brown lamb in hot oil, 5 to 7 minutes on each side. Remove from pan. Add onion, carrot, and garlic cloves. Cook until slightly softened, 5 to 6 minutes. Add wine; cook 2 minutes, stirring and scraping bottom of pan. Stir in tomatoes and broth; cook 2 minutes. Return lamb to pan; bring to a boil. Place parchment paper directly on lamb; cover pan tightly with aluminum foil.
Bake in preheated oven 3 1/2 hours. Remove foil, and bake until meat falls off the bone or when a meat thermometer inserted in thickest portion registers 200°F, about 30 more minutes, turning halfway through.
Transfer lamb to a platter; cover with foil. Strain cooking liquid into a medium saucepan; discard solids. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook over medium-high until reduced to about 3 cups, 5 to 7 minutes. Spoon 1 cup sauce over lamb, and serve with remaining sauce. Top with parsley, and serve with Potato Hash.