I regularly slow cooked shanks or similar bone-in meat using vegetable stock and a slow cooker.
Last week I sliced a couple of springbuck shoulders (next time I shall try them whole), but instead of using vegetable stock I made my own by placing a bed of vegetables in the base of the pot.
Celery, cabbage, broccoli and then onion and a bit of peeled tomato on top with carrots added much later to avoid mushiness.
Not using commercial stock one needs more salt and pepper.
It was very good, but I cannot help thinking that it needed one (plus?) more ingredient to round it off.
Maybe garlic?
It would have to be quite common to be found in my small town.
Any advice will be appreciated.

The vegetables have pretty much lost their flavour when cooked in a slow cooker. I remove the meat from the slow cooker, drain and fry in olive oil and butter together with onions and garlick (and whatever vegetables you want )adjust the seasoning and serve

Thanks. A bit more effort, but sounds good.

Sounds like it is missing homemade chicken stock. Not hard to make. Brown a bunch of chicken bones in the oven throw them into a nice sized pot high quality water. Add some celery, onions, salt and pepper and chopped carrots and simmered for a couple hours. We keep a gallon jug in the fridge. The more bones you add the more it will make. Should be a nice medium brown.