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1
Preheat the oven to 350.
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2
Season the goat with salt and pepper.
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3
Heat a large, enameled cast-iron casserole.
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4
Add the fennel and coriander seeds and the peppercorns and toast over moderate heat until fragrant, about 1 minute; transfer the spices to a plate to cool.
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5
Add the oil to the hot casserole and swirl to coat the bottom.
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6
Add the goat and cook over moderately high heat until richly browned all over, about 4 minutes per side.
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7
Transfer the goat to a plate.
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8
Add the onions, carrots, celery and fennel to the casserole and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
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9
Add the wine and boil over high heat until reduced by half, scraping up any browned bits on the bottom of the casserole, about 3 minutes.
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10
Add the chicken stock and bring to a boil.
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11
Return the goat to the casserole.
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12
Add the bay leaf, rosemary sprig and the 1/2 cup of whole olives.
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13
Put the toasted spices and the crushed red pepper in a tea ball and submerge it in the liquid.
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14
Cover and bake, turning the goat once, until the meat is very tender, about 3 hours.
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15
Let the goat cool to room temperature in the cooking liquid.
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16
Discard the bay leaf, rosemary sprig and the contents of the tea ball.
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17
Transfer the goat shoulder to a large rimmed baking sheet and remove all of the meat, breaking it up into 2-inch pieces.
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18
Discard any fat, bones and gristle
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19
Pass the vegetables and cooking liquid through the coarse disk of a food mill and return the sauce to the casserole.
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20
Add the goat meat and the remaining 1/2 cup of chopped olives.
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21
Simmer over low heat for 3 minutes.
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22
Stir in the mint leaves and lemon juice and season with salt and pepper.
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23
Bring a large pot of salted water to a boil.
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24
Add the spaghetti and cook until almost al dente.
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25
Drain the spaghetti and add it to the ragu in the casserole.
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26
Bring to a simmer and cook for 2 minutes, stirring gently.
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27
Add the olive oil, toss well and serve.
