Braised Lamb Shanks with Dried Apricots, Plums, and Candied Ginger

3 large lamb shanks (about 2 1/2 pounds)

2 tablespoons coriander seed, freshly ground

2 teaspoons cumin seed, freshly ground

1 teaspoon half-sharp paprika

1/2 teaspoon black pepper, freshly ground

6 allspice berries, freshly ground

5 cardamom pods, freshly ground

5 chiles de arbol

3 3-inch sticks of cinnamon

1 cup low-sodium chicken broth

1 cup dried apricots

1 cup dried plums (prunes)

1/2 cup candied ginger, cut into large chunks

1/2 teaspoon saffron

Juice of one or two lemons (or to taste), for serving

2 tablespoons pomegranate molasses (or balsamic vinegar), for serving