2 lg. lamb shanks, browned in 2 tbsp. oil
1 med. onion, diced
2 cloves garlic, minced
1 carrot, diced
1 rib celery, diced
1 med. baking potato, peeled and diced
2 tbsp. butter
1/2 tsp. salt
1/2 tsp. pepper
Several dashes of Tabasco sauce
1/2 tsp. thyme
1/2 tsp. marjoram
1 bay leaf
2 c. split peas, rinsed and drained
6 c. chicken broth
1/3 c. white wine
3 c. water
Garlic croutons

Brown lamb shanks in 8 quarts stock pot in 2 tablespoons oil. Remove; add 2 tablespoons butter to stock pot, saute onion, garlic, carrot, celery and potatoes until limp. Add lamb shanks back to pot with remaining ingredients. Cover, bring to boil, reduce to simmer and cook about 2 hours, stirring occasionally, until lamb shanks are tender. Remove shanks from soup, pull meat from bones return to soup. Simmer 30 minutes longer. Remove bay leaf and serve croutons with soup. You may substitute a meaty ham bone for lamb shanks. Do not brown ham and substitute dry sherry for white wine.