In heavy saucepan or Dutch oven, slowly brown meat on all sides in hot shortening. Season with salt and pepper to taste. Add water, cover and simmer 2-1/2-3 hours or until meat is tender. Remove from pan and allow to sit 20 minutes before slicing thinly.
Pour off pan juices. Heat butter in pan until it bubbles and browns, scraping bottom to remove any scraps from roast. Add cream, garlic, lemon juice about 1 tsp salt and ¾ tsp pepper. Cook over medium heat stirring, about 3 min or until sauce reduces slightly. Spoon sauce over bottom of a shallow serving plate, place meat on sauce and cover with remaining sauce. Sprinkle with parsley if desired.