Osso Buco is a classic, soulful dish that often turns skeptics into devoted fans. I didn’t grow up eating it, but after tasting a fall-apart veal shank in Florence, I was instantly sold. The name means “bone with a hole,” a nod to the marrow-filled cross-cut shank that gives the dish its deep, savory richness. Thanks to travel and a willingness to try new things, ingredients I once questioned—like cow’s leg—have become favorites. Food has a way of expanding our tastes when we let it.
This recipe grew out of an experiment. A reader admitted she was intimidated by meatballs, and since Osso Buco is one of my go-to meat dishes, I decided to adapt the flavors into meatballs. Using the traditional Osso Buco stew base—vegetables, wine, tomatoes, and aromatics—creates meatballs that are tender and full of flavor. While you can use plain ground beef, grinding shank meat (or choosing ground veal) adds a deeper, more authentic profile. If your butcher can grind shank for you, ask them to keep the bones; the marrow in those bones is key to the final sauce.
If shank isn’t available at your butcher, buy 3–4 shanks from the grocery store. Trim the meat from the bones but leave some fat for flavor. Slice the meat into strips, chill them briefly on a baking sheet for easier grinding, then grind once through a coarse plate. Assemble and cook following the recipe below. The technique is straightforward, but good mise en place—having all ingredients prepped and ready—will keep the cooking smooth and prevent overcooking the meatballs.
Osso Buco Meatballs
30 one-inch meatballs
Ingredients
- 2 lbs ground veal or beef shank
- 3–4 veal or beef shank bones (reserve for braising)
- 1 tsp kosher salt
- 1 tsp Tony Chachere’s Original Creole Seasoning (or substitute a mild seasoning blend)
- 1 tsp fresh ground black pepper
- 1/2 to 1 cup all-purpose flour, for dredging
- 3 tablespoons olive oil
- 4 tablespoons butter, divided
- 1/4 cup chopped shallots
- 1/2 cup chopped yellow onion
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 2 cloves garlic, chopped
- 1 cup red wine (Merlot, Pinot Noir, Bordeaux, or Cabernet)
- 1 cup chicken broth
- 1 28-oz can diced tomatoes
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 tsp ground thyme
- 1 tsp fresh parsley, chopped
- 1 bay leaf
- 1 tsp lemon zest
- Salt, Tony Chachere’s seasoning and fresh ground black pepper, to taste
Instructions
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Combine the ground meat with 1 tsp kosher salt, 1 tsp Creole seasoning (or your chosen substitute), and 1 tsp fresh ground black pepper. Mix gently to combine without overworking the meat.
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Shape the mixture into thirty 1-inch meatballs and arrange them in a baking dish. Place 1/2 to 1 cup of flour in a shallow bowl. Roll each meatball lightly in flour, shaking off excess, and return them to the dish.
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Season the reserved shank bones on both sides with salt, Creole seasoning, and pepper, then dredge lightly in flour and shake off excess.
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In a large, ovenproof pot or Dutch oven, heat the olive oil and 3 tablespoons of the butter over medium-high heat. Working in batches, brown 15 meatballs for 6–7 minutes, turning occasionally to color evenly. Transfer browned meatballs back to the baking dish and brown the remaining meatballs. Transfer these as well.
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Add the shank bones to the pot and brown them for about 3 minutes per side. Remove and set aside.
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Melt the remaining tablespoon of butter in the pot. Add the shallots, onion, carrots, celery, and garlic. Sauté until the vegetables are softened, about 3 minutes.
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Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add the chicken broth, diced tomatoes with their juice, chopped olives, thyme, parsley, bay leaf, and lemon zest. Bring the mixture to a gentle boil and taste; season with a pinch of salt, Creole seasoning, and pepper if needed.
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Return the shank bones to the pot, then nestle the meatballs into the sauce so they are mostly covered by liquid. Cover the pot and transfer to a preheated 325°F (160°C) oven. Braise for one hour, until meatballs are tender and flavors are melded.
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Serve the meatballs spooned over risotto, creamy polenta, or pasta. Ladle plenty of sauce over the top and finish with gremolata for brightness.
Nutrition information is an approximation and will vary based on ingredients and portion sizes.
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Gremolata
Ingredients
- 3 tablespoons parsley, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp lemon zest
Instructions
- Stir the parsley, garlic, and lemon zest together in a small bowl. Sprinkle the gremolata over the finished meatballs to add fresh brightness and a zesty finish.
Nutrition information is an approximation and should be used as a guideline only.
It really lifts this rich dish—try it and adjust the lemon and garlic to your taste.