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Ingredients

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• 1 bone-in pork shoulder, about 4 pounds
• Kosher salt
• 2 tablespoons olive oil
• 1 medium white or yellow onion, peeled and cut into large pieces
• 1 large rib celery, cut into large pieces
• 1 small fennel bulb, trimmed and cut into large pieces
• 1 quart chicken stock, plus a splash or two more, if needed
• 3 sprigs fresh thyme
• Freshly ground black pepper
• 4 tablespoons unsalted butter
• 2 9-ounce boxes dry lasagna, broken into 3-inch shards
• 2 tablespoons fresh lemon juice, or more to taste
• 2 tablespoons (although I use more) grated or shaved parmesan or grana padano cheese
• 1 tablespoon chopped parsley (optional)
• Large handful arugula leaves, cleaned