Combine the sundried tomatoes and the heavy cream in a small container. Allow to soak for at least 2 hours and up to 12.
In a large frying pan, heat the oil over medium-high heat. Add the shaved Brussels sprouts and let cook without stirring for 3-5 minutes. This will help the sprouts brown. Stir and continue to cook until the sprouts are well browned throughout, another 3-5 minutes.
Add the Taking Stock Foods Classic Chicken Bone Broth, salt, black pepper and red pepper flakes, if using. Bring to a boil and allow to simmer for 3-5 minutes until sprouts are tender.
Add the sundried tomatoes, the cream they were soaking in, and the capers. Stir to combine.
Add the parmesan cheese. Taste for salt. Serve hot or warm.