Braised lamb in cabbage leaves

Course Appetizers

Ingredients in this Recipe

1 cup heavy cream
1 dried bay leaf
1 small shallot, finely minced
1 tablespoon butter
1/2 cup very finely chopped chervil (wild or gardened) or parsley (chopped basically to a paste)
2 cups chicken or beef stock
2 pounds lamb shoulder (bone in) cut into about 8 chunks
2 teaspoons fennel seeds
5 7 ramps cleaned and minced (or 2 shallots)
7 black peppercorns
8 (or so) large savoy cabbage leaves, sliced in half (along the center rib) and ribs removed
braised lamb (from above)
salt and pepper

See Full Recipe at Food52