For the Veal
Preheat oven to 500°F. Pat veal dry thoroughly with paper towers (veal is a very moist meat and you want it to brown rather than steam).
In a small bowl, combine salt, pepper, 2 tablespoons thyme leaves, Parsley, garlic, and olive oil.
Rub veal thoroughly with this mixture, pressing herbs to adhere, and place it in a roasting pan. Transfer to oven and roast for about 20 minutes, or until well browned.
Reduce oven temperature to 300°F. Roast veal for 20 to 40 minutes more.
Inserting an instant-read thermometer in the thickest part of the meat to determine the doneness you prefer (126°F for medium rare. 134°F for medium, or 150°F for medium-well). Remove pan from oven.
Transfer veal to a warm platter, and allow to rest for 10 minutes, tented with foil.
For the Sauce
Tilt roasting pan and spoon off and discard any fat, leaving drippings behind.
Place pan over medium heat and add wine, stirring to dissolve any solids stuck in the bottom of the pan. Scrape contents of pan into a large glass measuring cup or a medium saucepan; reserve.
Heat butter in skillet over medium heat. Add shallots and cook, stirring, until starting to turn brown, add 1 cup chopped thyme and cook, stirring, for 30 seconds. Add reserved pan drippings and vinegar, reduce liquid by half. Add veal stock reduction and bay leaf. Simmer until sauce thickens and coats the back of a spoon. Pour any collected juices from veal roast into sauce in skillet; heat through, about 1 minute. Season with salt and pepper and strain into a saucepan; keep warm.
Cut veal into chops and divide among warmed plates. Spoon sauce over and around chops and serve immediately with roasted vegetables, if desired.