Quick question about slow cooking/prepare ahead

[CQ]

I'm chucking together the ingredients for slow cooker lamb shanks which I'll put on tomorrow morning when I leave for work. It's a no-browning recipe (I know, insipid meat but hey-ho).

I've chopped the onions & garlic, put them in the crockpot with the tinned toms. Proposing to add the red wine and the lamb shanks in the morning and turn it all on.

I was just wondering whether I could in fact put the lamb and wine in tonight and let it all sit and marinade in the fridge and then just turn it on in the morning.

Do you think this would improve the flavour or would the wine & tomatoes be too acidic for the meat to sit in all night?

I have an early start and have to get two teenagers out the door with me by 7.20 so the less I have to do in the morning the better!

Dithering. Any ideas either way folks?

[Cookingongas]

I always shove meat in sauce the night before. Chuck whole thing on in morning. Sounds lovely to me - not at all insipid

[Wolfiefan]

I'm sure it'd be fine.
Google slow cooker dump bags. I know. Charming name!

[missbaker]

I'd mix all ingredients in a different bowl this eve - and pull it out of the fridge when you get up/before your shower etc. and before you leave empty the ingredients into the cockpot - i'm always concerned i don't want the pot to be really cold when i turn it on, not sure if thats a logical worry or not?

Yummmmmy lamb shanks! :D

[CQ]

Thanks everyone, shall put it all in tonight. missbaker hadn't thought about the cold cockpot - that's given me something else to think about