Add the beef stock and ham shanks to a large pot over high heat.

In a heavy-bottomed sauté pan, add the olive oil over medium-high heat. When the oil shimmers, add in the bacon. Cook for 8-10 minutes or until crisp. Remove from the pan when crisp and set aside.

Add the chopped onion and thyme to the pan where you just removed the bacon. Add a pinch of salt and stir. The water released from the onion while it cooks will allow you to scrape up the brown bits from the bottom of the pan. After 4-5 minutes, add in the shallots and water. Stir. When the water has been absorbed, add in the garlic for depth of flavor. Cook for 2 more minutes, remove the thyme stems, and add to the pot with the stock and ham.

Dice the fried bacon and add to the pot. Add the split peas and bay leaf to the pot. Stir and bring to a boil. When it has boiled, reduce the heat to low and simmer for 1.5 hours. Stir occasionally to prevent burning.

When the peas are softened completely, remove the ham shanks and bay leaf from the pot. Using two forks, shred the meat from the shanks. Discard any connective tissue or stuff you don't want to eat. Add the remaining ham back into the pot, reserving about a tablespoon of shredded meat per serving.

Using an immersion blender (or blend in batches) blend until smooth. Add in salt, pepper, and balsamic vinegar. Stir, taste, and adjust your seasonings. Stir and taste again. This soup needs a good amount of salt, but add carefully.

Pour the soup into bowls and serve with a dollop of sour cream and the reserved shredded ham on top. Enjoy hot!