I found this article very interesting.
Apart from steak, meats are tastier if cooked slowly at lower temperatures over a longer period. I know that is obvious but as the article alludes to, we have been lured into the fallacy of sealing meat at high temperatures in the belief that it will retain its moisture when the reality is that juices will leave meat regardless.
My DM always made a traditional Jamaican soup using shin but you try finding shin in a supermarket - I've yet to find it, hence why I prefer to go to a butcher.