Preheat oven to 350°F/180°C.
Chop vegetables and arrange around the rim of the roasting pan leaving a well for the meat in the center.
Prepare the stuffing – in a skillet, sauté the chopped onion in 1 tbsp of olive oil, over medium high heat until translucent and soft (about 5 minutes or so). Add the bread and remaining olive oil. Toss well and add the cranberries and vinegar. Toss and remove from heat. Allow to cool enough to handle. Season with salt & pepper to taste.
Stuff the veal loosely and use a skewer to close the opening.
Sprinkle veal with mustard powder & paprika. Put in the center of the roasting pan with water & Magi. Bake covered for at least 2 hours. The meat should be almost fork tender at this point. Remember that you will continue to roast it with the sauce.
In the meantime, in a saucepan, melt butter and sauté onions until tender but not browned, stirring occasionally (about 8-10 minutes or so) Add the ginger and . Add preserves and marmalade, soy sauce, and mustard. Blend until smooth then remove from heat.
After veal has cooked until tender, baste with sauce and roast for additional 30 minutes uncovered.
Remove from oven and let rest, covered for 10-15 minutes before slicing across the grain. Serve with sauce.