I usually cook with brisket and have no problems but made a stew last night for dinner today and after 2.5 hours the meat was still a bit chewy. I couldn't cook anymore as I needed to go to bed!!!
When reheating it today, if I cook for another hour or so will it become more tender or stay the same?
It should tenderise it more, can you cut it into small pieces? If you have a pressure cooker that can help. Follow your manual instructions as if cooking 'beef stew' from raw. Shin does need long slow cooking but has a wonderful flavor. I use it for meat pie.
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