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Ingredients
US|METRIC
5 SERVINGS
- 1 bone-in pork shoulder (about 4 pounds)
- kosher salt
- 2 Tbsp. olive oil
- 1 yellow onion (or medium white, peeled and cut into large pieces)
- 1 rib celery (cut into large pieces)
- 1 fennel bulb (small, trimmed and cut into large pieces)
- 1 qt. chicken stock (plus a splash or two more, if needed)
- 3 sprigs fresh thyme
- freshly ground black pepper
- 4 Tbsp. unsalted butter
- 18 oz. dry lasagna (broken into 3-inch shards)
- 2 Tbsp. fresh lemon juice (or more to taste)
- 2 Tbsp. shaved Parmesan cheese (or, although I use more grated)
- 1 Tbsp. chopped parsley (optional)
- 1 handful arugula leaves (cleaned)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium500mg21% |
| Potassium460mg13% |
| Protein7g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C20% |
| Calcium8% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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