Lamb Shank with Pears and Almonds

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4 portions


60 minutes


  • 4 lamb shanks
  • 4 fresh Bartlett pears, cut into quarters 
  • 2 white onions, chopped 
  • 2 tbsp (30 ml) honey
  • 1 tsp (5 ml) grated ginger
  • Pinch of saffron (optional)
  • ¾ cup skinned almonds 
  • ½ cup (125 ml) butter
  • Salt and pepper
  • A few basil leaves
  • Cognac, to taste (optional)


  1. In a pressure cooker, melt the butter and brown the lamb shanks on each side. 
  2. Add the onions, ginger and saffron. Brown the onions. 
  3. Add 1 tbsp (15 ml) of honey and salt and pepper. Adjust seasoning to taste. Mix well.  
  4. Pour in 3 cups (750 ml) of water, bring to a boil and cook for 1 hour over low heat, stirring frequently. 30 minutes before the end of the cooking, add the almonds.
  5. In a separate pan, melt butter over medium heat, add the pears and stir. 
  6. Add 1 tsp (5 ml) of honey. Simmer the syrup until the pears are slightly softened. Deglaze and flambé with cognac (optional). 
  7. Arrange the lamb shanks on the center of the plates, with the pears as a side dish. Garnish with basil leaves. Serve warm.

Chef’s Tip

For a dish that looks good and reveals all the taste of pear, opt for Bartlett pear since it retains its shape and flavor when cooked.