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Heat oil and fry garlic in a large heavy based
pan.
In batches, brown the shanks & remove from pan.
Add tomatoes, carrots, celery, pepper, rosemary &
beer to pan & bring to the boil.
Reduce the pan to a simmer, return the shanks and
cook slowly until meal falls away from the bone
(say 2-3 hours).
Season to taste
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