You may not believe it is possible to lose weight while on a eating plan which includes swaggie’s lamb shanks but it is achievable. The key is to not eat swaggie’s lamb shanks or other high calorie beef/pork/lamb/veal every day but in moderation.

For example, I allow myself rich food one meal per week. I eat a healthy diet 6 days a week, say 1500 to 2000 calories each day, and then on the 7th day, I eat whatever I like – without going overboard of course.

I have been using this method for the last few weeks and it has enabled me to lose 5 kilos. I have not accelerated my exercise plan or taken any supplements or diet drinks. I have just been careful of what I eat most days of the week and then eat whatever I want one day of the week.

I also feel it makes things easier if you have some support when trying to lose weight and for that I joined the Biggest Loser club. They have several tools to enable you to monitor your progress and reach your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat oceanian food. I never imagined|thought|believed I could lose 5 kilos while eating oceanian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some oceanian food, I suggest|advise|propose you make swaggie’s lamb shanks which is one of my favourite|most admired|most adored|best loved oceanian recipes.

Swaggie’s Lamb Shanks

A swaggie (swagman) is someone who carries a swag (all his worldly possessions) on his back and roams around the country on foot, living off his earnings, doing odd jobs here and there, and from gifts of money and food. This inexpensive cut of lamb is one a swaggie might be given and is a real treat when cooked this way and served sitting around a campfire under the stars in the Australian bush. It is more likely, though, that a swaggie would use beer rather than wine. This tastes better when cooked in a camp oven (a heavy cast iron pot with a lid) over an open fire and then finished, clamped in a grill (broil) rack, over the coals until the outsides are crisp and golden. You will need to begin making this dish two days ahead of serving.

6 lamb shanks
1 carrot, peeled and sliced
1 onion, diced
1 celery stalk, diced
3 fresh parsley sprigs
3 fresh thyme sprigs
1 head garlic, cut in half across the cloves
1 (2 inch long) piece ginger root, peeled and sliced
6 peppercorns
1/2 cup peanut oil or vegetable oil
1 bottle red wine

Arrange the shanks in a large, shallow baking dish. Scatter the vegetables, herbs, garlic, ginger root and peppercorns over the top. Pour in the oil and the wine. Turn the shanks over in the marinade to coat evenly. Cover and refrigerate overnight.

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Transfer the shanks to a cast iron Dutch oven with a lid and pour the marinade evenly over the top. Cover and bake in the center of the oven until fork tender, about 2 hours. During cooking, turn the shanks over from time to time. Remove from the oven and let cool, then refrigerate overnight in the marinade.

Drain the shanks over a pot, catching the marinade. Place the marinade over medium-high heat and cook until reduced to a good coating consistency. Arrange the shanks on a griller (broiler) tray and slip under the broiler. Broil until glazed and crisp, about 5 minutes, then turn and grill until glazed and crisp on the second side and heated through, 2 to 3 minutes longer.

Serve the shanks at once with the reduced sauce spooned around them.

Serves 6.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.