1 Preheat the oven to 220°C (approximately 430°F).
Cut a pocket into meat. Rinse meat and pat dry.
Peel, rinse and dice potatoes. Boil in salted water for 5 minutes and drain well.
Thinly slice bread and soak in lukewarm water.
2 Rinse and mince mushrooms. Peel and mince onion and garlic. Heat 1 tablespoon butter in a pan and cook onion and garlic. Add mushrooms and cook until liquid has evaporated. Squeeze out bread and add to mixture. Season with minced parsley leaves, 1 tablespoon marjoram and pistachios. Add potatoes and season with salt and pepper.
3 Whisk together cream and egg. Pour over potato mixture, mix and leave for 10 minutes. Stuff mixture into veal and secure with kitchen twine.
Rinse ll remaining vegetables, peel and core if necessary and roughly chop. Add to a roasting pan with bay leaf and remaining marjoram. Top with veal, brush with remaining butter and season with salt and pepper. Roast in oven for 15 minutes, then reduce temperature to 180°C (approximately 350°F) and pour in 40 ml (approximately .2 cups) of broth. Roast for another 2 hours. Baste meat occasionally with broth.
4 Remove from oven and carefully place veal on a baking sheet and let rest for another 30 minutes in the switched off oven.
Place roasting pan onto stove and reduce pan juices. Remove vegetables and season. Slice veal, drizzle with pan sauce and serve with vegetables.