Fool everyone into believing that this richly flavoured casserole is drenched in wine – when the secret ingredient is a low price balsamic vinegar perked up with some dried porcini mushrooms.

SERVES 4

PREP 15 MINS

COOK 1 HOUR 30 MINS

 

30g dried porcini dried mushrooms

4 small lamb shanks (Asda are the best value)

1tbsp poultry seasoning (we used Barts)

2tbsp olive oil

1 large onion, chopped

2 celery sticks, chopped

150ml balsamic vinegar

2 x 400g cans chopped tomatoes

1tbsp sundried tomato paste

500g baby chantenay carrots

2 x 400g can cans cannellini beans

1 Heat the oven to 180C, Gas 4. Put the dried mushrooms in a bowl and cover with 100ml boiling water to soften.

2 Sprinkle the lamb shanks with poultry seasoning, salt and ground black pepper. Heat the oil in a flameproof casserole, add lamb and brown for 10 mins, turning as needed. Add onion and celery and cook for 5 mins to soften.

3 Pour in vinegar, tomatoes, tomato paste and carrots, bring to the boil, cover and oven cook for 1 hr 30 mins until meat and vegetables are tender. Cool completely.

4 Freeze in a foil container. Warm through from frozen at 150C, Gas 3 for 2 hours. Serve with crusty bread.

Per serving: 625 cals, 24g fat (8g saturated), 47g carbs