Preheat the oven to 160°C.
Heat oil in a large ovenproof pan and fry the chorizo until oils release.
Gently fry the onion, celery, carrot, garlic, and chillies for a few minutes.
Add sugar, wine, and vinegar, then cook until reduced to a glaze.
Stir in the butter beans, bay leaves, and chicken stock.
Dust rabbit shoulders and legs in flour and fry in a separate pan until golden-brown.
Season meat and add to the stock pan, then bring to a boil.
Bake covered for 30 minutes, then uncovered for another 30 minutes until rabbit is tender.
Remove the rabbit pieces and boil the liquid on the hob to reduce slightly.
Add diced courgette to the sauce and cook for 2 minutes.
Pan-fry sliced rabbit loins in butter for 6 minutes, then stir into the beans with sorrel.
Return the legs and shoulders to the pan and top with lemon zest, manchego, and pepper.