Lamb Shanks with White Beans and Roasted Endive

8 small (about 1 pound) lamb shanks

2 1/2 teaspoon(s) salt

1 teaspoon(s) coarsely gound pepper

2 tablespoon(s) vegetable oil

6 medium garlic cloves , crushed with side of chef's knife

4 carrots , peeled and cut into 1-inch pieces

1 large (12 ounces) onion , coarsely chopped

1/4 cup(s) all-purpose flour

2 tablespoon(s) tomato paste

2 cup(s) dry white wine

1 can(s) (14 to 14 1/2 ounces) chicken broth

2 sprig(s) fresh rosemary , plus

8 sprigs for garnish