Add the onions, carrots, celery and fennel to the casserole and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. 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. Add the chicken stock and bring to a boil. Return the goat to the casserole. Add the bay leaf, rosemary sprig and the 1/2 cup of whole olives. Put the toasted spices and the crushed red pepper in a tea ball and submerge it in the liquid. Cover and bake, turning the goat once, until the meat is very tender, about 3 hours. Let the goat cool to room temperature in the cooking liquid.