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Greek Easter Soup

By Saveur


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4 tbsp. extra-virgin olive oil

2 1/2-lb. lamb shanks, trimmed of fat

2 large yellow onions, peeled and quartered

2 medium carrots, peeled and halved

2 bunches scallions, finely chopped

1 1/2 lbs. boneless lamb shoulder, minced

1/2 cup long-grain rice

3 bunches fresh dill, finely chopped

8 cups shredded romaine lettuce

4 eggs

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