Pound each piece of veal to 1/4-inch thickness. In a shallow dish, combine flour, thyme, rosemary, salt (if using), and pepper. Use to dredge pounded veal pieces.

Lightly coat a heavy 4-quart pot with cooking spray. Add olive oil and place over medium heat. Working in batches, brown the veal pieces, turning once. Remove and set aside.

When all veal is browned, add the wine to the pot, stirring and scraping the bottom to release any browned bits. Add remaining ingredients and stir in the browned veal. Simmer, uncovered, for about 45 to 55 minutes, until veal is fork-tender. If stew seems too dry, add up to 1/2 cup additional water as needed to reach desired consistency. Remove and discard bay leaves.

Serve hot. Pass the Tabasco sauce bottle to allow people to add to taste.

This recipe yields 4 servings.

Exchanges Per Serving (veal only): 3 1/2 Lean Protein (meat), 1 Carbohydrate (1/2 bread/starch, 1 vegetable).

Nutrition Facts (veal only): 270 calories (35% calories from fat), 29 g protein, 10 g total fat (3.0 g saturated fat), 12 g carbohydrate, 2 g dietary fiber, 113 mg cholesterol, 340 mg sodium.