Urgent help needed- dinner in slow cooker, but have I ruined it??

[Mrdarcyswife]

Please help
Have adapted a leg of lamb recipe, but now sitting here panicking that I've done it wrong and at 7 tonight dinner will be inedible

I have browned a half shoulder of lamb and bunged it in on top of a load of spuds, red onion and garlic. Then I poured half a bottle of White wine in. Plan was to leave it for about 10 hrs.

Should I have added some water or stock? I'm worried the veg will be disgusting wine flavoured mush

Any advice? Should I leave it, or how do I fix it?
TIA

You don't need any more liquid. I think 10 hours is a bit too long.

What was the original recipe?

The original recipe didn't have the spuds. It was an oven recipe that had 300 ml White wine and 100ml stock. I knew I should use less liquid, so left the stock out. Now I'm worried I should have done a mix of wine and stock.

The wine completely covers the spuds, but only the bottom of the joint

Also have just realised I'd accidentally left it on high, turned it down now, but was on high for 2 hrs... Am I doomed?

How long would you recommend I cook it for?

Wine flavoured veg is truly horrible. Sorry. I have no idea of a rescue but I hope maybe the lamb juices rescue it

Hi, I found this which sounds similar to what you've done.

They suggest 6-8 hours on low, but I suppose it depends on the size of the leg. Though I think 8 hours would be too long for the potatoes.

I would suggest having back up potatoes.

But the lamb should be fine.

Totem, that looks delicious, will try next time

In the meantime off to buy some back up spuds, just in case!!
And will definitely take it out sooner
Thanks very much!

I think it will be fine but the potatoes might have turned to mush. This might be OK, though! Slow-cooked lamb needs a good long time to get right to that lovely stage where you could eat it with a spoon, so I'm sure it will be OK, and personally with a big hunk of meat like a half shoulder I would have started it on high anyway, so that shouldn't be a problem either.

Bon appetit!

Quick update:
in all I cooked it for about 6 hours (2 on high) and 4 on low. The meat was delicious, and spuds more of an acquired taste...
The juice was very fatty, so had to skim the fat off it once cool. I had planned to use the juice as gravy, but I think I'll blitz it with the veg from the cooker and some carrots/ sweet potato and make a yummy soup instead!