Slow-cooked winter ragu

Ingredients

• 1/4 cup (60ml) olive oil
• 1.5 kilogram rabbit, jointed
• 1 brown onion, dioed
• 100 gram piece pancetta, cubed
• 1 carrot, diced
• 2 garlic cloves, finely chopped
• 1 teaspoon black peppercorns, lightly crushed
• 1 bouquet garni (1/2 bunch fresh thyme, rosemary sprigs, 2 fresh bay leaves, tied together)
• 1 cup (250ml) dry white wine
• 1 cup (250ml) chicken stock
• 400 gram can chopped tomatoes
• 1 tablespoon tomato paste
• 100 gram shaved parmesan
• 2 tablespoon chopped flat leaf parsley