<http://schema.org/recipeInstructions>
" In heavy 6-quart saucepot, heat 1 tablespoon oil over medium heat. Add onions and mushrooms; saut\u00E9 until lightly browned on all sides -- about 5 minutes. Remove saut\u00E9ed onions and mushrooms to small bowl and set aside. Add remaining 1 tablespoon oil and the veal to saucepot; saut\u00E9 until pieces are browned on all sides -- about 5 minutes. Stir in garlic and saut\u00E9 until it begins to brown. Add water, salt, rosemary, and pepper. Heat stew to boiling over high heat; reduce heat to low, cover, and simmer 45 minutes. In 1-cup measuring cup or small bowl, combine wine and flour. Stir mixture into stew; add potatoes, carrots, and the saut\u00E9ed onions and mushrooms. Cover and heat to boiling over high heat; reduce heat to low and cook 20 minutes, stirring occasionally. Add zucchini and cook 15 minutes longer, stirring occasionally. Meanwhile, prepare Gremolata: In small bowl, combine 1/3 cup chopped fresh parsley leaves, 1 tablespoon grated lemon rind, and 2 large cloves garlic, finely chopped. Serve immediately or cover tightly and refrigerate until ready to serve. To serve, stir veal stew and ladle into soup plates. Top each with a little Gremolata; serve with remaining Gremolata, or keep stew warm over very low heat for guests to help themselves as desired. Stew may be kept warm for up to 1 hour on top of stove; add a little boiling water when needed to keep from sticking. Check occasionally with quick-read thermometer and adjust heat if necessary to maintain temperature above 140 degrees F."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1740/veal-stew-3863/>