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Irish Stew with Shamrock Biscuits

PREP TIME:

30 min

COOK TIME:

3 hrs

YIELD:

6 servings

INGREDIENTS:

STEW	2 tbsps. chopped fresh parsley
2 lbs. boneless lamb stew meat	1 bay leaf
2 lbs. (2 large) potatoes peeled and thinly sliced	1 tsp. fresh thyme
3 large carrots peeled and cut into strips	SHAMROCK BISCUITS
1 large onion thinly sliced	2 cups White Lily® Enriched Bleached Self-Rising Flour
2 cups hot water	1/4 cup Crisco® All-Vegetable Shortening
1 tsp. chicken-flavored bouillon granules	1/4 stick OR Crisco® Baking Sticks All-Vegetable Shortening
3/4 tsp. salt	3/4 cup milk
1/4 tsp. freshly ground black pepper

STEW
2 pounds boneless lamb, stew meat
2 pounds (2 large) potatoes, peeled and thinly sliced
3 large carrots, peeled and cut into strips
1 large onion, thinly sliced
2 cups hot water
1 teaspoon chicken-flavored bouillon granules
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 bay leaf
1 teaspoon fresh thyme
SHAMROCK BISCUITS
2 cups White Lily® Enriched Bleached Self-Rising Flour
1/4 cup Crisco® All-Vegetable Shortening
OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
3/4 cup milk

PREPARATION DIRECTIONS:

1.

HEAT oven to 325°F.

2.

TRIM fat from lamb; cut into 1-inch cubes. Arrange all stew ingredients in 3-quart casserole with lid.

3.

COVER; bake 2 to 3 hours or until meat and vegetables are tender. Remove stew from oven.

4.

INCREASE oven heat to 450°F.

5.

PLACE flour in medium bowl. Cut in shortening using pastry blender or 2 knives until mixture is the size of peas. Add milk gradually, tossing with fork, just until blended. Turn onto lightly floured surface.

6.

FLATTEN dough; knead by folding in half 3 to 5 times. Roll dough to 1/2-inch thick. Cut using lightly floured shamrock-shaped cookie cutter. Arrange biscuits over stew.

7.

BAKE uncovered 15 to 18 minutes or until biscuits are golden brown.