Season the rabbit legs with salt, pepper, Italian herbs and chili powder and fry them in olive oil, remove. Fry the chopped shallots, the chopped garlic cloves and the chopped tomato in the roasting set and deglaze with a little red wine.
Put the legs back in the roaster and stew for 1/2 hour with the pot closed.
Add the rest of the red wine, the veal stock and the vinegar. Add 1 sprig each of rosemary and thyme to the sauce and stew again for 1/2 hour with the pot closed.