1.Clean and trim rabbits; cut into pieces. Rinse under cold water; pat dry with absorbent paper.
2.Heat 1 tablespoon of the oil in large frying pan. Cook rabbit, in batches, until browned all over; drain on absorbent paper. Heat remaining oil in pan; cook leek, celery and garlic, stirring, until leek is soft.
3.Stir in flour; stir until mixture is dry and grainy. Remove pan from heat; gradually stir in stock and wine. Stir over heat until mixture boils and thickens.
4.Return rabbit to pan; add rosemary. Simmer, covered, about 1½ hours or until rabbit is tender.
5.Add vegetables; simmer, covered, 20 minutes or until vegetables are tender. Stir in parsley.