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Ingredients
2 T. olive oil                                                                
4 c. chicken broth
4 lamb shanks, about 1 lb. each                                   
Salt & fresh ground pepper to taste
1 onion, chopped                                                                
1 c. shredded spinach
6 cloves garlic, crushed                                                   
2 T. diced cooked bacon
1 bay leaf Yellow split pea puree
1 slice bacon                                                                     
2 c. chicken broth
½ medium onion, chopped                                                  
Salt & ground white pepper to taste
1 c. dry yellow split peas, rinsed
 
Directions
Preheat oven to 325 degrees. In a flameproof casserole, brown shanks, onion, and garlic in olive oil.  Add bay leaf and broth and bring to a boil.  Cover casserole with heavy foil, place it in oven and cook for 2 hours, or until meat is completely tender. Remove shanks to a warmed serving platter.  Strain cooking liquid, season with salt and pepper, and bring to a boil.  Add spinach and bacon, and cook just until spinach wilts.  Pour mixture over shanks. Serve shanks accompanied by yellow split pea puree. 

Puree Directions:
In a medium saucepan, cook bacon until it is very crisp.  Remove bacon from pan and chop, reserving fat in pan.  Set aside the bacon pieces.
Cook onions in bacon drippings until they are sweet and aromatic.  Add split peas and stir until they are well coated with the drippings.
Add chicken broth and simmer, covered, 20 to 25 minutes, or until peas are tender, adding additional liquid if necessary. 
Transfer pea mixture to a blender and puree.   Return puree to the pan, season with salt and pepper, and stir in chopped bacon.