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Sweet pears make an unexpectedly delicious foil for tender braised lamb shoulder in this stew-like dish. A trio of spices -- ginger, cinnamon, and saffron -- impart a wonderful aroma as the tagine simmers.

• 4 tablespoons grapeseed oil
• 1 pound whole shallots, peeled
• 1 3/4 pounds boned lamb shoulder, cut into large pieces
• Kosher salt and freshly ground pepper
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon saffron
• 4 firm pears, such as Comice
• 2 tablespoons unsalted butter

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