Heat the olive oil in a large casserole dish over medium-high heat. Add the rabbit and brown on all sides; about 5 minutes. Remove the rabbit from the casserole dish and set aside.
Add the shallots and garlic to the casserole dish and cook until slightly soft and golden; about 3 to 5 minutes.
Add the rabbit back to the casserole dish trying to get the rabbit to the bottom with most of the shallots on top. Add the tomato puree or passata, water, cloves, allspice berries, bay leaves and cinnamon.
Cover and reduce heat to medium-low. Simmer without stirring for 75 minutes uncovering the last 15 minutes to ensure all excess liquid evaporates. (Shake the casserole dish occasionally to prevent sticking but avoid stirring so the onions don't fall apart.)