Braised Veal Shoulder With Spring Vegetables

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1/2 cup fresh goat cheese, softened (3 ounces)

1/4 cup chopped celery leaves

1 tablespoon chopped marjoram

1 teaspoon chopped rosemary

Salt and freshly ground pepper

One 3-pound butterflied veal shoulder roast

2 tablespoons extra-virgin olive oil

2 shallots, thinly sliced

1 large carrot, thinly sliced

1 small celery rib, thinly sliced

1 cup dry red wine

4 cups beef stock

1 bay leaf

1 garlic clove, smashed

2 tablespoons chopped parsley

2 tablespoons chopped tarragon

2 tablespoons chopped dill

Spring Vegetables with Pickled Onions

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