Ask your butcher to cube the lamb, preferably milk-fed.

Peel and quarter the pears.
Sprinkle them with lemon juice,
To keep them from changing color.
Peel and quarter
Six good-sized shallots.

In a large cocotte,
Pour some olive oil, and
Place several sprigs of thyme,
Tied together, so they are easier to remove.
When the scent of the thyme comes through,
Sear the pieces of meat in the olive oil
Until golden.
Then,
Remove the meat and set aside on a plate.
Wipe the fat from the cocotte
With a paper towel.

Pour some more olive oil into the cocotte.
When the oil is hot,
Place into the pan the quartered pears
And the shallots.
Sprinkle with brown sugar,
Or pour a generous drizzle of honey.
Salt with coarse Guérande sea salt.
Add the bouquet of fresh thyme on top of the pears, and
Gently caramelize.

Meanwhile,
Prepare an infusion of fresh thyme.
Make at least one liter / one quart.
Let it steep for 10 minutes.

Preheat the oven to 180ºC/350ºF.

When the pears and shallots have caramelized,
Place the pieces of lamb on top of the caramelized mixture,
Pour enough thyme infusion to barely
Cover the meat.
Place the lid over the pan.
Lower the oven temperature to 150ºC/300ºF.
Put the cocotte into the oven, and
Cook for a minimum of two hours.

One-half hour before serving,
Uncover, and
Continue to cook,
Until the pieces of meat are golden,
And the cooking liquid reduces and thickens.