Remove the pork hock from the fridge and allow it to come to room temperature, preheat the oven to 180ºC/360ºF/Gas 4.
Place the pork hock into a roasting tin. Mix together rosemary, garlic and oil and drizzle the mixture over the meat, rub the salt and season with pepper. Add the beer and place the tin in the middle of the oven and roast for 90 minutes.
Add the vegetables and potatoes and roast for a further 60-70 minutes. Remove the tin from the oven, cover with foil and leave to rest for 10-15 minutes. Carve and arrange on preheated plates along with the roasted vegetables and potatoes.
If necessary place meat under the grill and crisp up the crackling.
Serve with gravy or mushroom cream sauce.
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