1lb Split Peas
2lbs Ham Shank - Scored (I like it meaty - less if you don’t or use a hock instead)
2 Carrots - Medium peeled
3 Celery Sticks - Medium
1 Brown Onion - Small, diced finely
6 Garlic Cloves - Crushed
2tbsp Majoram Leaves
1tbsp Olive Oil
1 1/4 gallons Chicken Broth (low sodium if you’re buying off shelf)
In a heavy-based, medium-sized pot, on low heat, melt butter but don’t let brown. Add olive oil and let heat.
Increase heat slightly and add onion and garlic and soften. Stir in fresh Majoram leaves. Add a little broth if ingredients start to stick and reduce heat a little. Add a pinch of salt and a little cracked pepper to taste.
Add carrots and celery and stir in and let soften.
Place shank(s) in pot and brown each side.
Add all split peas and 2/3 of all the broth. Stir in until all ingredients submerged.
Cover pot and let simmer on very low heat for 1hr 40 minutes, checking in and stirring occasionally, adding more broth periodically until it’s finished.
Remove shanks from pot and de-bone, chopping flesh into small, bite-sized pieces. Discard bone(s). Return meat to pot and let continue to simmer for another ten minutes.
Remove pot from heat and let sit for five minutes before serving.