Season veal shanks with salt and pepper.
Rinse and halve tomatoes, remove seeds and chop.
Heat 2 tablespoons of oil in a pan and brown meat on both sides, remove from the pan. Add half of onions and saute for a few minutes, add diced tomatoes and deglaze pan with red wine. Return meat to the pan together with garlic, 3 sprigs of rosemary and broth. Braise, covered, in preheated oven at 180°C (approximately 350°F) for about 2.5 hours, turning meat occasionally.
Peel potatoes and cook in salted water for about 30 minutes.
Peel and slice carrots. Rinse scallions and cut into 4 cm (approximately 1 1/2 inch) long pieces.
Heat remaining oil in a pan and saute onions for a few minutes. Add carrots and scallions and deglaze pan with a little water. Simmer, covered, for about 15 minutes.
Halve cherry tomatoes and combine with remaining rosemary, 2 tablespoons of oil and a little salt. Arrange in an ovenproof dish and roast in the oven for about 10 minutes.
Remove meat from the pan and strain sauce trough a sieve. Simmer fown, if desired, or add a little broth. Season with salt and pepper.
Mash potatoes coarsely and arrange on plates. Drizzle with remaining oil and sprinkle with sun-dried tomatoes, season with a little salt.
Top with meat and arrange carrots, onions and cherry tomatoes on top. Drizzle with sauce and serve.