Still Life by Louise Penny

2 large ham shanks (about 1½ pounds/700 g)

6 cups (1.4 liters) chicken broth, preferably homemade, or water, plus more as needed

3 celery stalks, trimmed and coarsely chopped

2 small leeks, trimmed of roots and dark green leaves, white and light green parts coarsely chopped and washed well (about 3 cups/750 ml)

2 medium carrots, peeled and coarsely chopped

1 pound (450 g) split yellow peas, lightly rinsed and checked for stones

Freshly ground black pepper

Sea salt, if necessary

subheading: For the herb butter (optional):

6 tablespoons (3 oz/85 g) unsalted butter, at room temperature

¼ cup packed finely chopped fresh flat-leaf parsley or mint leaves

Finely grated zest and juice of 1 lemon

Directions at criminalelement.com

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