Wash the lamb well in cold water and let it drain and dry.
In a bowl put turmeric powder, 50 ml of red wine, paprika, salt, pepper and mustard and mix.
With this marinade we rub the meat well (we give it a good massage) on all sides. Put the meat in a bag and refrigerate for 12 hours. From time to time we take out and massage a little on all sides without removing the meat from the bag.
The next day we put the meat in the Slow Cooker bowl, add 150 ml of wine, sliced garlic, bay leaves and bay leaves. We turn on the device and set it at low temperature for 6 hours. We have to forget about meat.
Serve with sauteed vegetables or mashed potatoes.