In a pan, heat 2 tbsp olive oil, add 1 tsp peppercorns, 2 bay leaves, 1 cinnamon stick, 1 chopped leak, 2 chopped celery and sauté. Add 10-12 garlic cloves and sauté. Coat ½ kg lamb meat with some flour and add it to the pan. Saute the meat and add 1 cup white wine, a diced carrot, 2-diced potatoes, 8-10 shallots, 5-6 rosemary sprigs, 4-5 tbsp tomato puree and 2 cups lamb stock. Add sea salt and mix well. Cover the pan and cook till the meat is cooked. Serve the stew with steamed rice and garnish it with coriander. Lamb Uso Buco is ready.