Italian Roasted Rabbit Coniglio al Forno

Ingredients

• 1 cup chopped prosciutto and soppressata (use the ends or other trim pieces if you have them)
• 2 small shallots, thinly sliced
• 1 sprig rosemary, plus 1 Tbsp. fresh rosemary leaves
• 2 cloves garlic, minced
• 1 cup white wine, plus a splash more
• 1⁄4 cup white wine vinegar
• 2 cups brown rabbit or chicken stock
• 2 tbsp. olive oil
• 1⁄2 cup pitted taggiasca olives
• 1 lemon wedge, for squeezing
• Kosher salt

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