1. Preheat Oven 350 degrees F.
2. Combine all of the ingredients for the lamb shank rub and rub each lamb shank.
3. Place the lamb shanks in a baking pan.
4. Bake for 45 – 50 minutes.
5. Take the lamb shanks out of the oven and remove the excess grease from the pan.
6. Ladle all the tomato sauce into the baking pan with the lamb shanks.
7. Lower oven heat to 325 degrees F.
8. Bake the lamb shanks in the tomato sauce for 11/2 - 2 hours.
9. Place the wine in the pan the last fifteen minutes of cooking time.
10. Prepare the orzo as directed.
11. Plate the orzo and top with the tomato sauce and lamb shanks.
12. Preheat Oven 350 degrees F.

For the Cake:

1. Sift together the flour, baking powder, baking soda, ground cinnamon, ground cloves and salt. Add the walnuts to the sifted ingredients.
2. In a large bowl combine the eggs, sour cream, vanilla, milk, olive oil and brown sugar. Mix together on low speed with an electric mixer.
3. Gradually add in the dry ingredients to the wet ingredients, while mixing on low speed.
4. Butter and dust with flour, two 8 inch baking pans.
5. Divide the batter between the two pans.
6. Bake 25 – 30 minutes or until toothpick test comes out clean.

For the Syrup:

1. Combine all of the ingredients for the syrup in a small saucepan and bring to a boil over medium high heat; stirring frequently. Simmer on a low heat 4 -5 minutes to thicken. Let cool.
2. Remove cake from pan and with a toothpick press scattered holes in the cake; spoon the syrup over the cake; then place the other cake on top and again with a toothpick place scattered hole in the cake, spoon the rest of the syrup over top layer.
3. Dust with powdered sugar and garnish with walnuts.