Ham & Split Pea Soup
- In a large saucepan, sauté onion, celery and carrots over medium-high heat. Add the peas and pork shank and cover with stock by a couple inches. Bring to a simmer and cook for about 1 hour until the soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper.
- Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.