Braised Veal Shoulder With Spring Vegetables

Name: Braised Veal Shoulder With Spring Vegetables
Ingredients: 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