- 1 smoked ham shank (bone-in), about 6” by 2”
- 1 Tbsp. high-heat canola oil, divided into 2 tsp and 1 tsp
- 2 medium carrots, medium dice
- 1 small onion, medium dice
- 1 leek, sliced into ½” discs (green bottoms only)
- 2 celery stalks, medium dice
- 2 cloves garlic, chopped
- 2-3 small dried bay leaves
- 2 tsp. rubbed sage
- 2 tsp. dried marjoram
- 2 cloves allspice
- 1 cup dry white wine
- 10-12 cups low sodium chicken stock
- 1-2 Tbsp. tamari or soy sauce
- 1 lb. split peas, rinsed and picked over
- Black pepper, to taste
In an Qt.
stock pot, warm 2 tsp. canola oil till shimmering. Add shank to oil and brown in on all
sides. Add carrots, onion leek and
celery stalks to pot and sauté until fragrant.
Add garlic, stir well and let garlic soften. Add seasonings; stir again until the steam is
very aromatic. Deglaze with white wine
and reduce the liquid volume by half.
Add chicken stock and simmer for 20-30 minutes. Taste for saltiness (the shank will add quite
a bit) and add one or two tablespoons of tamari, depending on your taste. Add peas and a few grinds of black
pepper. Add more stock or some water if
necessary to cover peas by 1 inch.
Reduce heat to a low flame, cover and let simmer for at least 1 hour,
more to let the flavors deepen (I let mine go for at least 4). Stir occasionally to prevent the bottom from
When peas are very tender, stir the soup well to break them
up a bit. Pull shank from soup with
tongs and shred the meat off the bone with either your fingers or a fork. Stir meat back into soup. Serve immediately.