Warm a little oil in a large frying pan over a medium heat. Brown the meat on all sides and add the onions, garlic and carrots. Once meat is evenly browned add half teaspoon of salt and a teaspoon of coarse ground black pepper. Add bay leaves and parsley.
Skin the fresh tomatoes, you can do this easily by slicing a cross in the bottom of the tomato then blanching for a few minutes in boiling water, and roughly chop and add to the meat and veg. Add two tins of chunky chopped tomatoes. Then add 250ml of chicken or beef stock. Stir and bring to the boil.
Once at the boil drop to the lowest heat or transfer to a slow cooker on its lowest setting and leave for 8 to 12 hours. Stir occasionally and add stock if it needs thinning. The ragu is ready when the rabbit is very tender and the sauce has thickened. Remove the meat from the bones prior to serving, if desired.