Dust the veal with flour on all sides. Heat the oil in a large deep frypan and saute the onion and garlic a few minutes before adding the shanks. Fry 3 minutes each side.
Add the white wine, tomatoes, whole carrots, salt and pepper. Dissolve the stock cube in a little hot water then add to the mixture and cook over low heat 1 1/2 hours. Add water if needed.
Preheat the grill. Place the meat and vegetables in a serving dish and sprinkle with the grated cheese. Grill until cheese is melted and bubbly. Sprinkle with parsley.