This truly is slow food. You can easily substitute the veal cheeks by using veal shanks, shoulder cubes or veal ribs.
Preheat the oven at 350ºF/175ºC.
Season the cheeks with the spices, salt and pepper.
Roll the cheeks in the flour.
Heat a large pan on medium heat and brown the cheeks on both sides (5 minutes) in the hot oil.
Place the veal in a heavy oven proof dish with a tight fitting lid.
Sauté the vegetables in the remaining oil for 5 minutes.
Pour in the Sherry, one glass of water, thyme and the lemon pepper.
Bring to a boil and pour over the veal cheeks.
Cover the oven proof pot and cook for 1 ½ to 2 hours at 350º F until the meat falls apart easily.