Beef-and-Bovril meatballs

1. Prepare the lamb as per packaging instructions.
2. Once cooked, remove the bones and shred meat slightly, place the meat back into the braising liquid. Place the meat and liquid in an ovenproof pie dish.
3. Layer the cut puff pastry over the deboned lamb shanks.
5. Brush the pastry with egg mixture and bake for 20 - 25 minutes until golden brown.
Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom