Combine flour, salt and pepper. Dredge shanks in flour mixture; shake off excess. Brown shanks on both sides in 1/2 cup oil in large braising pan; remove shanks from pan.
Heat oven to 350°F. Add chopped onions, chopped carrots and crushed garlic to drippings in braising pan. Sauté 5 minutes or until soft. Stir in sherry, soy sauce, sugar, chopped cilantro and five-spice powder.
Return shanks to pan. Add broth; bring to a boil. Cover pan tightly. Cook in 350°F oven 1 to 1-1/2 hours or until veal is fork-tender.
Remove shanks from pan; keep warm. Strain and reserve braising liquid; press and discard solids.
For Sauce: Combine snow peas, mushrooms, mixed peppers and julienned onions. Mix cornstarch and water to form a slurry.
Stir-fry 3 oz (about 1 cup) vegetable mixture and 1/2 tsp garlic in 2 tsp oil 2 to 3 minutes or until crisp-tender. Add 3/4 cup reserved braising liquid and 1 Tbsp cornstarch slurry. Cook until thickened.
Plate 1 veal shank on top of noodle cake; top with vegetable-sauce mixture.