PASTRY
2 cups all-purpose flour
Salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/3 cup solid vegetable shortening, chilled
1/4 cup ice water
LAMB STEW
1/4 cup olive oil
4 pounds lamb stew meat, trimmed and cut into 3/4-inch pieces
Salt and freshly ground pepper
2 large onions, cut into 1-inch pieces
2 large carrots, cut into 1-inch pieces
2 tablespoons minced garlic
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
1/2 cup all-purpose flour
2 quarts chicken stock or canned low-sodium broth
2 bay leaves
1/4 cup finely chopped fresh flat-leaf parsley