Pre heat the oven to 180°C

Wrap each quail around its middle with 2 slices of prosciutto - ensuring the ends are on the underside of the bird. Season with pepper and set aside until required

Place a large saucepan over a medium high heat and add 2 tbsp olive oil. Meanwhile, line a large baking tray with baking paper and set aside until required. When the oil in the saucepan is hot, add each bird one at a time and seal on all sides for a total of 2 minutes. Remove each bird from the pan and place them into the prepared baking tray. Add the peeled shallots to the hot oil and brown lightly. Remove the saucepan from the heat and reserve for cooking later

Place the shallotts into the baking tray and drizzle the remaining 2 tablespoons of olive oil, thyme, rosemary and garlic over them and the quails. Place in the pre heated oven and cook 20 mins or until just cooked

Remove the quail from the oven and set aside to rest

Meanwhile, place the same saucepan you cooked the quail in, over a medium high heat. Add any left-over juices from the baking tray making sure to skim off any excess fat first. Add the white wine and stock and bring to the boil. Reduce to a simmer until reduced by a third. Strain through a fine sieve, add the butter, stir through and the remove from the heat

To serve, place one quail on each plate and some shallots. Drizzle over some of the sauce and serve immediately with some steamed green beans