Preheat the oven to 275 degrees. Heat 2 tablespoons of the olive oil in a heatproof casserole pan over medium heat. Add the meat, sprinkle with salt and pepper and cook for about 8-10 minutes or until the shanks are lightly browned. Remove the meat and discard the fat from the pan. Add the remaining tablespoon olive oil to the pan. Saute the onion and garlic for 1-2 minutes, until the vegetables soften slightly, then add the rosemary and ginger. Mix the ingredients and return the shanks to the pan. Sprinkle with the cinnamon and nutmeg. Pour in the chicken stock. Cover the pan. Bake for 1 1/2 hours, basting occasionally. Add the dried fruit. Cook for another 75-90 minutes, basting the shanks occasionally and adding more stock if the casserole seems dry, or until the shanks are tender (timing depends on their weight). Place the shanks on a serving platter surrounded by the fruit and spoon some of the pan sauce on top.
*If desired, keep the shanks warm while you puree the pan liquids and vegetables to make a smooth sauce.
**If preferred, cook the shanks on low heat in a covered pan instead of in the oven.
Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford, Conn. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.