Prepare rice in an oven-safe dish in advance:
Sauté rice in butter, salt, pepper and orange peel. Double with chicken stock. Add few sprigs of saffron. Set aside.
Bouquet garni: thyme, oregano, rosemary, bay leaf
Season the veal shanks with salt and pepper and dredge in flour to coat. Sauté in the olive oil until brown on both sides .
Stir in the celery onion and carrots and sauté for a few minutes. Add the bouquet garni, wine, tomato paste, orange juice.
Put in 375 °F. oven, uncovered, for 1 hour.
Put rice in oven for the last 30 minutes.
Taste and correct the seasonings.
Place a veal shank on each plate and ring with rice.
Garnish with chopped parsley.