Really loving my new dutch oven, and my last experiment involved beef short ribs with some red wine and beef stock as a braising liquid.
I'd like to try something different tomorrow. My plan is to get some lamb shanks, and braise them using ginger, cilantro, mint, and some hot pepper.
I don't want to use any wine in the braising liquid, and I was thinking of just using some yoghurt (mixed in with water), and just blending in the spices. Is that a terrible idea? I'm planning on braising for about four hours or so.
I also thought coconut milk might work too, but not sure.