Can I make baked veal more soft? I usually cook meat in a steamer or multicooker, and it gets very soft. This time I've decided to experiment and baked a big chunk of veal stuffed with garlic in the oven.

Not that result was dissapointing, but it is definitely far from what I've expected. It tastes more like, well, cold boiled pork. So its very dry. 

My question is - can I "save" the situation and convert already baked chunk of meat to something that tastes let it put this way more soft?
Depending on how far overcooked it is, then you might be able to resuscitate it by cutting it into smaller pieces and cooking it low and slow in some liquid.

For example, you could use it as the meat in a stew, or slice it thinly and then braise it with some vegetable to make a pot-roast.

This also gives you an opportunity to introduce additional flavor, as it sounds as if that may have been lacking as well.