Instructions: Rinse the meat, pat dry and set aside.

In a large skillet, heat the oil over medium-high heat. Add the onion and cook over medium heat until softened, about 5 minutes. Season the meat with salt and pepper and add to the skillet to brown on all sides, about 10 minutes. Work in batches if necessary to avoid overcrowding the pan.

Add the rosemary and wine and let the wine evaporate. Add 1/4 cup of the Brown Chicken Stock, cover and reduce the heat to low. Moisten with the chicken stock as necessary to avoid scorching. Cook for 1 to 2 hours, until the meat is very tender.

In a medium bowl, beat the eggs, cheese, a pinch of pepper, the lemon juice and parsley and pour the mixture over the cooked meat. Stir and cook over medium heat a few minutes, until the eggs coagulate. Serve immediately.

This recipe yields 10 to 12 servings.

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