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Baked Split Pea Soup

1 c Dried split peas
2 qt Water
1 Lamb shank; (about 1 1/2 lbs) or other 'boney' cut
1 Carrot; diced
1 Onion; diced or sliced
1 lg Stalk celery; sliced
1/8 ts Dry thyme; up to 1/4
1 Bay leaf
1 Clove garlic; mashed, (optional)
Salt and pepper to taste

Rinse and sort through peas, drain. Place in a 4-5 quart oven proof casserole. Add other ingredients, cover and bake in a 300deg F. oven until meat is tender when pierced (3-4 hours).

Lift meat from soup, cover pan and return to oven to keep warm (OK turn off oven at this point). Discard bone and any fat, tear meat into bite size pieces. Return meat to casserole, stir well and season to taste with salt and pepper.

Makes 6 servings.

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