INGREDIENTS
1
Pork shoulder, about 4 pounds, bone-in
1
Large handful Arugula, leaves
1
Celery, large rib
1
Fennel, small bulb
1 tbsp
Parsley
3
sprigs Thyme, fresh
1
White or yellow onion, medium
1 qt
Chicken stock
2 tbsp
Lemon juice, fresh
2
boxes Lasagna, dry
1
Black pepper, Freshly ground
1
Kosher salt
2 tbsp
Olive oil
2 tbsp
(although i use more) grated or shaved parmesan or grana padano cheese
4 tbsp
Butter, unsalted