Too Impetuous (2I) is Robyn and Rudy’s Holland 42. Representing Australia in the Admirals Cup in 1984, this yacht is part of Australian yachting history. They race it hard (Division winner in Sydney to Hobart is at the top of a very long list of “brag flags”) but love to entertain more than anyone I know.
R & R introduced me to using rectangular foil dishes with cardboard lids for offshore racing evening meals. Pre-made, then frozen and labeled, they stack neatly in the 2I’s eutectic freezer; you take them out to defrost after lunch and stack them neatly in the oven to reheat. (2I has the same oven as Api).
I made this recipe for the Brisbane to Gladstone crew in 2013. I competed on 2I in the Keppel race a few years ago, and the crew asked for an encore. I serve it with roast veggies, but there are multiple ways to use the lamb shank meat onshore which will impress your guests.
- Lamb shanks – two per serve (depending on size)
- 1 Large white onion
- Garlic (as much as you like but I would use one clove per person)
- Red wine and beef stock in equal portions, enough to cover the shanks in the slow cooker
- Rosemary and mint
Fry off onions or shallots and garlic in a large pan, and then brown the lamb shanks and put them all in a slow cooker. Put in 50/50 red wine and beef stock to cover, add a handful of rosemary and mint – and let it slow cook for eight hours. Pull out the bones (they will fall out) and that’s it. You may like to thicken it up with some gravox, which is great stodge on a winter’s night at the helm.
For the boat on an offshore race:
Add the lamb meat to mashed sweet potato and BBQ’d zucchini. Put it in a foil dish with a cardboard lid. Freeze. When on an offshore race, pull out of the freezer at lunchtime and then pop in the oven for 30 mins to heat. Turn out into a dog bowl to serve. Your crew will love you.
For pushing the boat out, at home:
Make a pie filling, by thickening up the lamb shank meat with some Gravox and reserved braising liquid over low heat. Make a savoury pastry and put it in a spring-form pan. Add the lamb shank gravy mixture, and a layer of pastry on top and seal. Decorate the top with lemon olive oil, rock salt, and rosemary leaves and cook in moderate oven until the pastry is cooked and the filling is hot. This is a dinner party hit.
Or throw the meat through an EVOO based pasta with loads of parsley, garlic and cherry tomatoes. Simple and delicious.