For Veal: Clean and bone veal breast. Grind scraps; reserve for stuffing. Split rib and chine bones; reserve.
For Stuffing: Sauté chopped onion and minced garlic in oil in large skillet. Add 1/4-1/2 cup mixed herbs. Deglaze with brandy. Reduce; let cool.
Combine cooled onion mixture, ground veal, bread crumbs, 1 ea. egg, salt and pepper in large bowl, mixing lightly but thoroughly.
Sprinkle veal breast with salt and pepper. Spread stuffing on veal breast, leaving 3-inch strip along one long edge uncovered, to act as a flap. Roll veal breast lengthwise and tie at 2-inch intervals.
Combine celery and carrots in bottom of roasting pan; place veal breast on top. Arrange rib and chine bones around veal. Roast in 425°F oven 1 hour or until well-browned.
Reduce oven setting to 325°F. Add chicken and veal stock, 1 cup marsala, garlic, herb sprigs, peppercorns and bay leaves to roasting pan. Cover tightly with aluminum foil. Braise in oven 3 to 3-1/2 hours or until veal breast is fork-tender.
Remove veal breast and ribs from pan; reserve. Strain and degrease braising liquid; reserve.
For Sauce: Combine 2 cups marsala, shallots and roasted garlic in large saucepan; reduce by half. Add braising liquid; reduce by half. Add 1/2 cup mixed herbs.
Cut veal breast crosswise into 12 portions.
To Serve: Spoon 2/3 cup Sauce into shallow bowl. Toss about 3/4 cup Spaetzle with 2 Tbsp sautéed vegetables; add to bowl. Place 1 portion veal breast upright on spaetzle. Prop 1 veal rib against veal breast. Garnish with thyme.