I'm following Thompson's recipe for mussaman curry in Thai Food, with a few alterations, including substituting beef shank for chicken. For some of the curry recipes he recommends cold-start blanching the meat to remove the strong meaty flavor. I'm wondering if I should brown the meat before braising in coconut milk or if I should cold-water blanch it before, which would have almost the opposite effect of browning? Or should I do neither and just braise as is? I'm just afraid if I brown it, the strong meaty flavor may throw the already highly flavored dish out of balance, but also it may enhance the flavor so I'm not sure what to . Thanks for any any advice.