Shin chops or soup meat as some folks call it, is really great value for money. It is one of those cuts that do require a little more TLC than others. But having said that if you put in the effort it does tend to reward you handsomely. The shin is a working muscle and as such has a lot of connective tissue. That is either code for toughness or flavour depending on your method of cooking or alternatively the length of your argument. Low and slow is the name of the game here. They go really well in stews and potjies, but also do fabulously in casseroles and oven bakes. You just need to maintain the amount of moisture in the sauce and not let them catch and burn.
In a traditional pap en vleis they are tough to beat.