Braised Rabbit

Ingredients

• 3 tablespoons extra-virgin olive oil, plus additional for garnish
• kosher salt and freshly ground black pepper
• 3 rabbits (have butcher separate the front legs, loins, and back legs, leaving all on the bone)
• 1 red onion, peeled and minced
• 1 celery stalk, minced
• 1 medium carrot, peeled and minced
• 2 cups dry white wine
• 10 whole, peeled plum tomatoes (canned or fresh)
• 6 sprigs fresh rosemary
• 1 cup pitted niçoise olives
• about 6 cups brown chicken stock
• 3 tablespoons finely chopped fresh flat-leaf parsley
• minced zest of 1 lemon (optional)