L'Osso Buco a l'Orange

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2 tablespoons flour

Freshly ground salt

Freshly ground pepper

4 pounds veal knuckles, sawn into 8 pieces, 1-inch rounds

2 tablespoons clarified butter

2 tablespoons olive oil

2 medium onions, finely chopped

1 clove garlic, peeled and crushed

2 medium carrots, finely chopped

2 large oranges, zest and juice from one and the other peeled and chopped fine

3 1/4 cups dry white wine

1 bouquet garni (1 bay leaf, 4 stalks parsley, 1 sprig thyme, 3-inch piece celery)

1 teaspoon tomato paste

Arrowroot (if necessary for thickening)

8 ounces long grain rice, boiled