Add the butter to a large pot and place it over medium-high heat until melted. Then add the whole unpeeled garlic cloves, bay leaves and rosemary.

Stir well and cook the herbs for a minute until fragrant. Now add the diced veal to the pot.

Stir and let the veal brown lightly on all sides. Then add the warm chicken stock and white wine. Season with a pinch of pepper and salt.

Cover the pot and turn the heat low. Simmer the veal for about 90 minutes. Stir regularly. In the end the stock and wine should have reduced by at least half. In the meantime peel the carrots and clean the mushrooms. Slice them both up. After 90 minutes of cooking the veal, add the sliced carrots.

Cook for 5 minutes. In the meantime pour the cream in a high cup and add the egg yolks.

Beat the yolks and the cream. Then add this to the veal stew.

Stir well. Cook for another 5 minutes. The sauce should start to thicken a little. Then add the sliced mushrooms.

Cook the stew for another 5 minutes. Then check the seasoning and add extra pepper and salt to taste. Also add the chopped parsley.

Scoop the veal stew onto deep plates. Serve hot.