I usually slow cook them in a casserole on a bed of onions, carrots, fennel, celery, garlic and anything else I want to use up - lay the meat on top of the vegies, then add a couple of cans of chopped tomato, a slug of red wine and some stock until the meat is nearly covered - bring to the boil, cover and place in a low oven (150-160) for 3-4 hours - if you want to bulk it up then add a can of beans (borlotti, cannellini) about 30 minutes before it is done.

If you want a recipe that doesn't involve buying anything then let me know what you have in the fridge and cupboards and we'll go from there...