There is a somewhat obscure tradition (Hungarian or Viennese) that says the roasted shank bone should be the only roasted meat on the table. In my wife's family, the traditional main course was boiled flanken and boiled chicken, both used to make the soup for the matzo balls.
Not the most sophisticated fare, but fairly tasty with enough horseradish.
This came to an abrupt end when my wife and I were guests at the seder of a well-known orthodox rabbi, who served us a lovely standing rib roast.
