Place shanks, carrots, onions, garlic and herbs in a large ovenproof dish.
Combine stock and wine and pour over shanks and vegetables. Cover and cook in oven for 30 minutes.
Reduce oven to 150 degrees C and cook for a further 1 1/2hrs or until shanks are tender.
Remove shanks; strain and reserve liquid. Place strained liquid into a medium saucepan. Bring to the boil; simmer, uncovered, until reduced by half.
To make Parsley Sauce: Melt butter in a small saucepan; add flour. Cook, stirring, for 1 minute. Gradually whisk in reduced cooking liquid & hot milk. Cook, stirring, until mixture boils and thickens. Stir in parsley. Season to taste.