2 lb veal stew (not shank)
1 cup chicken broth, boiling
4 tbsp oil
1 garlic clove, crushed
2 eggs
juice of 1/2 lemon
2 tbsp parsley, chopped
salt
pepper

Stir fry garlic over high fire. When coloured, remove it.
Stir fry meat until golden. Then reduce fire and add some boiling broth. Keep adding broth as it dries out. Reduce fire to low and cook for about 1 1/2 hours all ingredients, covered, or until meat is tender.
When meat is cooked, whip eggs in a bowl with a fork and add pinch of salt, lemon juice and parsley.
Pour over meat and stir fry for about 5 minutes.
Serve hot with buttered peas.