I am not a soda drinker.

But I am someone who likes to cook and bake with the stuff.

It’s curiosity that draws me, imagining what the fizzy, sweet drink will add to a particular dish or treat.

That’s why “Braised Lamb Shanks with Sour Cherry & Cola” leaped off the pages of the new “Zahav Home” (Harvest, 2024), of which I received a review copy.

The book is by Chef Michael Solomonov and Steven Cook, co-owners of the Philadelphia hospitality group, CookNSolo Restaurants, of which the flagship is Zahav. In 2019, that restaurant became the first Israeli and first Philadelphia restaurant to win the James Beard “Outstanding Restaurant” Award. They now own 23 restaurants in three states. Their Zahav Hummus is now sold at Whole Foods Markets across the United States, too.

The book is a collection of 125 favorite recipes that Solomonov and Cook make at home for their families. They include “Tehina Caesar Salad with Gutsy Croutons,” “Arabic Coffee BBQ Chicken with Red Cabbage Slaw,” “Butternut Squash Baba Ganoush with Pomegranate Seeds & Pepitas,” “Date-Glazed Salmon Fillets,” and “Pistachio Sticky Buns.”

There’s also a handy chapter on Israeli pantry must-haves such as amba, a fermented mango condiment; silan date syrup, also known as date molasses; and shipka peppers, spicy, pickled Bulgarian carrot peppers.

The lamb shanks are made over three days. But don’t let that scare you. On the first day, simply season them with salt, plus a spice blend made with coriander, cumin, caraway, and cardamom.

The next day, the shanks are placed in a covered Dutch oven with thinly sliced onions, cola, and sour cherry juice, before going into the oven to cook low and slow. In fact, it’s a dish that’s perfect to make on a chilly day when you want to warm up the house because the shanks cook in the oven for 4 hours until the meat is meltingly tender.

Once cooked, allow them to cool before refrigerating overnight to let the flavors meld. The next day, remove the solidified fat. Warm the shanks in a covered pan in the oven, then simmer the braising liquid on the stovetop until it reduces a bit. Pour the sauce over the shanks and broil briefly before serving.

Even though there is soda and fruit juice in this dish, don’t fear that it will end up candy sweet. Instead, the sweetness is quite measured with a hint of fruitiness. In fact, the soda and juice seem to bring out the natural sweetness of the incredibly succulent meat.

Syrah is a natural partner with lamb, and the 2021 Arkenstone Estate Syrah ($200), of which I received a sample, went beautifully with this hearty, meaty dish. Only 117 cases were made by this family-owned winery on Howell Mountain in the Napa Valley.

Deep purple-garnet in the glass, the wine was aged in French oak for 22 months, creating a full, robust wine with a lovely silkiness. It tastes of blackberries, dark plums, and bramble, and really accentuates the warm spices seasoning the lamb.

It’s a pairing worth lingering over during a laid-back evening.

Braised Lamb Shanks with Sour Cherry & Cola

(Makes 4 hearty servings)

2 1/2 teaspoons Three C’s Spice Blend (stir together 1 teaspoon each ground coriander and ground cumin, 1/2 teaspoon ground caraway, and a pinch or two of ground cardamom)

1 1/2 tablespoons salt

4 lamb shanks (about 3 pounds total)

1/2 large onion, thinly sliced

8 ounces cola

8 ounces sour cherry juice

Mix the Three C’s with the salt and rub all over the lamb shanks. Cover the meat with plastic wrap and let cure overnight in the refrigerator.

When ready to cook, preheat the oven to 275°F.

Transfer the meat to a Dutch oven or ovenproof pot with a lid. Blanket the meat with the onion. Pour the cola and sour cherry juice into the pot.

Cover and cook for 4 hours.

Completely cool before refrigerating.

The next day, skim the fat and bring the meat to room temperature before cooking.

Preheat the oven to 350°F.

Pour the braising liquid into a small saucepan and reduce until slightly thickened.

Cover the meat and cook until warmed through, about 30 minutes.

Spoon the reduced sauce over the meat. Switch the oven to the lower broiler setting and broil the meat, uncovered, for a minute, just to glaze the sauce.

From “Zahav Home” by Michael Solomonov and Steven Cook

Another Zahav Recipe to Enjoy: 5-Minute Hummus with Ground Chicken with Tomatoes