Mix ground beef, salt, Tony’s and pepper. Shape into 30 one-inch meatballs and place in a baking dish. Place flour in a medium bowl. Gently roll the meatballs into the flour to coat. Shake off excess flour and replace the meatball to the baking dish.

Place the shank bones on a baking sheet. Sprinkle both sides with salt, Tony’s and pepper. Dredge in flour and shake off excess.

Heat the olive oil and three tablespoons of butter in a large, ovenproof pot over medium-high heat (I use the Le Creuset 3 ½ quart oval French oven). Place 15 meatballs in the pot. Brown the meatballs for 6-7 minutes, turning every few minutes for even browning. Transfer the meatballs back to the baking dish.

Add the remaining meatballs to the pot and brown. Transfer to the baking dish.

Add the shank bones to the pot. Brown for 3 minutes, flip and brown for 3 more minutes. Transfer back to the baking sheet.

Add one tablespoon butter to the pot. Then, add the chopped onions, carrot, celery and garlic and cook until tender, 3 minutes.

Add the wine, chicken broth, canned tomatoes (with juice), olives, thyme, parsley, bay leaf and lemon zest to the pot. Bring to a boil, about 5 minutes. Taste and season with a pinch of salt, Tony’s and pepper, if necessary.

Add the bones back to the pot. Then, add the meatballs to the pot, trying to cover all of the meatballs with the liquid. Cover the pot and bake in a 325 degree oven for one hour.

Spoon meatballs over risotto or pasta. Spoon sauce on top and sprinkle with gremolata.