Chop the celery and blanch it, in a lot of hot water for 5 minutes, then drain it.
In a pot heat the olive oil and saute the meat very well from all sides. Add the onion, finely chopped and season well. Add the broth and as much extra hot water as needed. Braise until the meat is softened. Add the celery and keep cooking for about 35 minutes. After you taste it and check the liquids, add some salt or a little broth, if necessary.
Once the food is ready we remove it from the heat. Take 1 cup of the meat juices from the pot. Separate the egg yolks from the egg whites and make a fluffy meringue, continue by adding yolks, lemon and juices from the meat. Pour in the eggs mixture, shake the pot to blend in and serve with a white wine.