Dice the veal into 3/4" (2 cm) cubes.
Heat the oil in a Dutch oven.
Add the veal and brown.
Add the onion, carrot and celery; saute until tender.
Sprinkle with flour and cook for 2 minutes.
Add the chicken stock and cream.
Reduce heat and simmer gently for 1 hour.
Pour into a serving dish.
Sprinkle with shrimp and nuts.
Serve with noodles.