Pull chops from the Refrigerator at least 30 minutes before cooking — cold meat in a hot pan seizes and cooks unevenly. Pat thoroughly dry with paper towels; moisture kills your sear. Season both sides generously with salt and pepper, then drizzle lightly with olive oil. If marinated, shake off excess and still season with salt. Set a plate nearby for resting after cooking.

Heat a heavy Skillet (cast iron preferred) over medium-high for 2–3 minutes until hot. Add a high-smoke-point oil (vegetable or avocado) and swirl to coat — it should shimmer immediately. Lay chops in a single layer with space between them. Don't crowd the pan or they'll steam instead of sear; work in batches if needed. Sear without moving for 3–5 minutes until a deep golden-brown crust forms. If they stick, they're not ready — a proper sear releases naturally. Flip once and sear the second side another 3–5 minutes (6–10 minutes total depending on thickness). Pull at 130°F for medium-rare; 140–145°F for medium. Use an Instant-Read Thermometer inserted into the thickest part away from the bone.

Reduce the heat to medium. Add the 1 cebolla grande picada groseramente and 2 tallos de apio rebanados en trozos de 1 pulgada to the same Pot (with the drippings) and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden.

Add the 3 dientes de ajo picados and 2 tbsp pasta de tomate and stir for 1 minute until fragrant and the paste turns a slightly darker, brick-red color.

Sprinkle the 2 tbsp harina multiusos para espesar evenly over the onion mixture and stir well to coat, cooking for 1 minute.

Pour in the 4 cups caldo de carne de res o cordero and 1 cup agua para cubrir, scraping up any browned bits from the bottom of the pot with a Wooden Spoon — those bits are pure flavor. Return the browned 2 ½ lb hombro de cordero sin hueso o carne para estofado, cortada en trozos de 1.5 pulgadas (along with any resting juices) to the pot.

Add the 2 hojas de laurel enteras, 4 ramitas de tomillo fresco sprigs, and 1 ramita de romero fresco (opcional) (if using). Bring the stew to a boil over high heat, then reduce the heat to low. Cover with a lid slightly ajar and simmer gently for 45 minutes.

Add the 3 papas medianas Yukon Gold peladas y cortadas en trozos de 1.5 pulgadas, 3 zanahorias medianas peladas y cortadas en trozos de 1 pulgada, and 1 chirivía mediana pelada y cortada en trozos de 1 pulgada (if using) to the Pot. Stir to submerge them in the broth, adding a splash more 1 cup agua para cubrir if needed to just cover. Continue to simmer, partially covered, for another 35–40 minutes, until the 2 ½ lb hombro de cordero sin hueso o carne para estofado, cortada en trozos de 1.5 pulgadas is fall-apart tender and the vegetables are completely cooked through.

Remove and discard the 2 hojas de laurel enteras, 4 ramitas de tomillo fresco sprigs, and 1 ramita de romero fresco (opcional) sprig. Taste the broth and adjust seasoning with 1 ½ tsp sal kosher más cantidad and ½ tsp pimienta negra molida fresca, más cantidad as needed. If you'd like a thicker stew, use the back of a spoon to lightly mash a few potato chunks against the side of the Pot and stir them in.

Ladle into deep bowls, garnish generously with fresh 3 tbsp perejil fresco de hoja plana picado groseramente, and serve with crusty soda bread or Irish brown bread for dipping.