500 ml (2 cups) small grey shallots, peeled and whole
30 ml (2 tablespoons) fresh thyme
30 ml (2 tablespoons) fresh rosemary
4 small cinnamon sticks1 lemon, zest and juice
500 ml (2 cups) chicken broth
— Preheat oven to 190 ˚C (375 ˚F).
— Heat oil in a large saucepan. Season the rabbit generously and brown it on all sides. Add garlic and shallots, and continue cooking for 2 minutes.
— Add thyme, rosemary, cinnamon, zest and lemon juice. Moisten with the chicken broth and adjust seasoning. Cover and bake on the centre rack of the oven for approximately 2 hours, turning the meat 2 to 3 times during cooking time.
NOTE — Serve with mashed potatoes and sautéedrapinis. Chicken and veal are easy to find and are as delicious for this dish.