Chop the onion or shallots and soften in olive oil (do not brown)
Prepare equal volumes of vegetables cut into small rings or squares (size of an OXO cube)
Once the onions are soft place at the bottom of a Slow Cookpot. Arrange the rabbit joints on top of them.
Add the vegetables.
Make the stock either from a previous chicken dish or I use a stock cube, make enough to cover the vegetables with about ½ inch above the top layer.
Set the Cookpot on either slow or medium and leave for several hours. I start mine at 10 am and it is ready at 6-7 pm. Each Slow cookpot has its own idiosyncrasies so adjust to yours for setting and timing.
Serve with Leeks or Kale.
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