Beef shin- cook and freeze, or freeze and cook?

Hey all, so I've bought some beef shin to cook for Christmas. Its a cut I love and cook a lot in the slow cooker but I usually cook and eat pretty much immediately after buying.

We're having it for Christmas so I picked it up now to avoid a rush etc.

For overall quality of the end result is there a difference between me cooking it now, freezing and reheating in 20 days time, or freezing the meat raw for 20 days and cooking it when it's needed?

Bought today and currently raw in the fridge. Cooking method is long time in slow cooker with stock until it's pull apart.

Also if it's going to make next to no difference that's good to know too!

Thanks