First wash the meat. Then wash the celery and cut it into pieces, use all of it, both the leaves and the ribs. Place the olive oil to heat well in a pot and brown the meat on all sides.

Chop the garlic and add it to brown for a few minutes then add 3-4 cups of water until the meat is covered. Let it boil for 10' and then add the celery and the carrots adding more water so that everything boils together for an additional 1 hour over strong heat.

When the food is ready it should have ample stock so that the avgolemono (egg and lemon sauce) is nice.

Turn down the heat and add the salt and pepper. Mix well. Take out a fair amount of stock in a glass bowl.

Using another bowl beat the lemon and the egg using a whisk and dissolve the corn starch in a cup of water. Then add it to the mixture of the egg and lemon.

Use a ladle to take stock from the bowl and into the egg and lemon sauce to temper it (you have to pour it in little by little and gradually). When you have added all of the stock of the bowl to the egg and lemon sauce, empty it into the pot.

Let it simmer for about 5' over very low heat. When the sauce thickens and has a creamy texture, turn of the heat and it is ready. It is served hot.