As Rachel Allen explains in her new book, Rachel's Irish Family Food, there is no definitive recipe for Irish stew. The meat and vegetable stew is often a household specialty with its own family tricks and tweaks. Allen's take is a no-frills version with a short ingredient list. Her technique, however, builds a good amount of flavor and body with so few components: She picks bone-in lamb shoulder chops for the bulk of the stew, which contributes extra body to the broth and keeps the lamb succulent. In addition to browning the chops, Allen also browns the vegetables to build extra fond and give the usually wan roots more color. The stew is finished with a generous sprinkling of both chives and parsley to give a final burst of freshness.