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 large 洋葱 粗切 and 2 stalks 芹菜 切成1英寸块 to the same Pot (with the drippings) and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden.

Add the 3 cloves 大蒜 切碎 and 2 tbsp 番茄酱 and stir for 1 minute until fragrant and the paste turns a slightly darker, brick-red color.

Sprinkle the 2 tbsp 通用面粉 用于增稠 evenly over the onion mixture and stir well to coat, cooking for 1 minute.

Pour in the 4 cups 牛肉或羊肉高汤 and 1 cup 水 覆盖, 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 无骨羊肩肉或炖羊肉，切成1.5英寸块 (along with any resting juices) to the pot.

Add the 2 whole 月桂叶, 4 sprigs 新鲜百里香 sprigs, and 1 sprig 新鲜迷迭香（可选） (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 medium 育空黄金土豆 去皮切成1.5英寸块, 3 medium 胡萝卜 去皮切成1英寸块, and 1 medium 欧洲防风草 去皮切成1英寸块 (if using) to the Pot. Stir to submerge them in the broth, adding a splash more 1 cup 水 覆盖 if needed to just cover. Continue to simmer, partially covered, for another 35–40 minutes, until the 2 ½ lb 无骨羊肩肉或炖羊肉，切成1.5英寸块 is fall-apart tender and the vegetables are completely cooked through.

Remove and discard the 2 whole 月桂叶, 4 sprigs 新鲜百里香 sprigs, and 1 sprig 新鲜迷迭香（可选） sprig. Taste the broth and adjust seasoning with 1 ½ tsp 粗盐 另加更多 and ½ tsp 黑胡椒 现磨，另加更多 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 新鲜平叶欧芹 粗切, and serve with crusty soda bread or Irish brown bread for dipping.