@jhaneortxga:

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Monday 10 August 2026 21:46:42 GMT

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️Jhon 🍀🌅 :

por qué no es viral ?

2026-08-11 04:36:33

8

🇧🇷🦁Luisiño E🦁🇧🇷 :

Hols

2026-08-11 12:36:30

2

ALANS CLEIDER TRADING 2005 :

SERAS MI NOVIA

2026-08-12 16:12:48

2

Carlos Méndez :

holis Bb

2026-08-29 15:35:02

0

Cristian xv7 ! 🇧🇷 :

eso vv alocate 😍😝

2026-08-11 16:49:49

2

tú bb :

hermosa bonita mujer 😗😊😊

2026-08-11 18:26:20

2

berthi :

🥰😉ig

2026-08-11 02:41:25

3

črîsthîâń :

muy linda ❤️❤️❤️7

2026-08-11 18:09:32

2

Joel Marcos Parabas :

preciosa ❤️

2026-08-11 13:47:46

2

Kevin Díaz 78416 :

guapa 😍😍😘

2026-08-17 02:52:19

0

JHOSUE ARANCIBIA🥰👨‍👦 :

hermosa mujer

2026-08-11 23:35:41

2

🫅𝔏𝔲𝔦𝔪𝔢𝔰😍⚡️ :

hacemos colaboracion

2026-08-18 02:39:32

0

🍀💸🧿📿EL MARINO 📿🧿💸🍀 :

hl cm estás

2026-08-19 03:02:03

0

. 🍃 Zúñiga 💥 :

linda

2026-08-12 21:55:21

2

👻 Carlos 1955💚💚 :

uff 😍😍😘

2026-08-12 05:22:13

1

sanchez_200.ttyii0 🤣🤣 :

Hola ♥️🥺

2026-08-11 07:36:15

2

ALDAIR :

2026-08-15 03:09:33

0

wesleypalacio :

🥰🥰🥰🥰 hola

2026-08-28 15:06:13

0

Bernardo Rosas :

Hermosa ❤️😍

2026-08-17 01:57:28

0

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Lamb Shanks and Mash with Mint & Port Gravy – Pub Grub, Episode 22 In this series, I’ll be showing you how to cook Delicious British Pub Food! Fall-off-the-bone lamb shanks, slow-braised in a rich mint and port gravy, served with smooth, buttery mash. Proper pub classic with a Sunday roast feel. Ingredients (Serves 4): For the lamb shanks: 4 lamb shanks Salt and pepper Olive oil 3 carrots, roughly chopped 3 celery stalks, roughly chopped 1 large onion, roughly chopped 5 garlic cloves, roughly chopped 3 tbsp tomato purée 250ml port 500ml beef stock 2 tbsp mint jelly Bouquet garni (mint, bay, rosemary, thyme) Cornflour slurry (cornflour mixed with cold water) For the mash: 2kg Maris Piper potatoes 1 block of butter (250g) Salt to taste Season your lamb shanks with salt and pepper and sear them in hot olive oil until browned all over. Take them out, then straight into the same pan with your chopped carrots, celery, onion. Let them soften, then stir in the garlic and tomato purée, cook it out for a minute. Pour in the port, let it reduce slightly, then add the mint jelly, beef stock and bouquet garni. Give it a stir, then pop the lamb shanks back in. Lid on, then into the oven at 160ºC for around 3 hours until the meat’s tender and pulling away from the bone. Bake the potatoes whole until crisp-skinned and fluffy inside around 1.5 hours (if you have two oven compartments then you can speed this up by cooking them at 220C for 50 mins). Scoop out the middles, rice them, then stir through a full block of melted butter until smooth and silky. Season with salt to taste. Once the lamb’s done, lift it out and cover with foil. Strain the sauce, reduce it until rich, then stir in a bit of cornflour slurry to thicken slightly. Plate up with a generous spoon of mash, the lamb on top, and that glossy mint and port gravy poured over the lot. Enjoy. #pubgrub #series #britishfood #ukfood #pubfood #lambshank

Lamb Shanks and Mash with Mint & Port Gravy – Pub Grub, Episode 22 In this series, I’ll be showing you how to cook Delicious British Pub Food! Fall-off-the-bone lamb shanks, slow-braised in a rich mint and port gravy, served with smooth, buttery mash. Proper pub classic with a Sunday roast feel. Ingredients (Serves 4): For the lamb shanks: 4 lamb shanks Salt and pepper Olive oil 3 carrots, roughly chopped 3 celery stalks, roughly chopped 1 large onion, roughly chopped 5 garlic cloves, roughly chopped 3 tbsp tomato purée 250ml port 500ml beef stock 2 tbsp mint jelly Bouquet garni (mint, bay, rosemary, thyme) Cornflour slurry (cornflour mixed with cold water) For the mash: 2kg Maris Piper potatoes 1 block of butter (250g) Salt to taste Season your lamb shanks with salt and pepper and sear them in hot olive oil until browned all over. Take them out, then straight into the same pan with your chopped carrots, celery, onion. Let them soften, then stir in the garlic and tomato purée, cook it out for a minute. Pour in the port, let it reduce slightly, then add the mint jelly, beef stock and bouquet garni. Give it a stir, then pop the lamb shanks back in. Lid on, then into the oven at 160ºC for around 3 hours until the meat’s tender and pulling away from the bone. Bake the potatoes whole until crisp-skinned and fluffy inside around 1.5 hours (if you have two oven compartments then you can speed this up by cooking them at 220C for 50 mins). Scoop out the middles, rice them, then stir through a full block of melted butter until smooth and silky. Season with salt to taste. Once the lamb’s done, lift it out and cover with foil. Strain the sauce, reduce it until rich, then stir in a bit of cornflour slurry to thicken slightly. Plate up with a generous spoon of mash, the lamb on top, and that glossy mint and port gravy poured over the lot. Enjoy. #pubgrub #series #britishfood #ukfood #pubfood #lambshank

mallory again proven to be the best character #mallorybellarie #mallorybellarieedit #beautyinblack #beautyinblackedit #edit mallory bellarie edit beauty in black edit beauty in black season 3 edit

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Janeke Natural bristles hair brushes

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