For the braised rabbit legs, first prepare the vegetables: Peel the young garlic. Clean the celery and cut into rather thin slices. Peel and dice the carrots and shallots. Blanch (scald) the tomatoes, skin, seed and dice the flesh.
Rinse the rabbit legs with cold water and pat dry. Rub with mustard and season with salt and pepper.
Melt butter in a large, deep frying pan and brown the rabbit legs well on all sides. Remove the legs and sauté the shallots, carrots and garlic. Add the parra ice cubes and pour the white wine. Bring to a boil, then put the rabbit legs back in and cook the whole thing for 30-40 minutes at a low temperature.
Remove the legs and wrap them in aluminum foil. Pour the cream into the pan with the vegetables and let it boil down a bit. Season with mustard, salt and pepper.
Put the braised rabbit legs back in and warm them up a bit, then serve with the vegetable sauce.